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Cottage Cheese and Veggie Bake

Cottage Cheese and Veggie Bake: A Wholesome Comfort Dish

Cottage Cheese and Veggie Bake is a comforting and nutritious dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Quick Meals
Cuisine: American
Calories: 225
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 1 medium Zucchini Adds moisture and texture; substitute with yellow squash if desired.
  • 2 cups Spinach Provides vibrant color and nutrition; kale can also be used instead.
  • 1 medium Red Bell Pepper Contributes sweetness and crunch; any color bell pepper works well.
  • 1 cup Cherry Tomatoes Adds juiciness and flavor; can be substituted with diced tomatoes.
For the Creamy Mixture
  • 2 cups Cottage Cheese Offers creaminess and high protein content; ricotta or thick yogurt can replace it.
  • 2 large Eggs Bind the ingredients together; for vegan options, use flax eggs.
  • 1 cup Shredded Mozzarella Melts beautifully and adds cheesiness; opt for dairy-free cheese for a vegan twist.
  • 1/2 cup Grated Parmesan Gives a savory depth; nutritional yeast can serve as a dairy-free replacement.
For Flavoring
  • 2 tablespoons Olive Oil Essential for roasting and adding flavor; any neutral oil is suitable.
  • 1 teaspoon Dried Oregano Imparts a herby flavor; Italian seasoning can be a delicious alternative.
  • 1 teaspoon Garlic Powder Enhances savory notes; consider using fresh minced garlic for an extra kick.
  • to taste Salt & Pepper Season to taste for balanced flavor.
  • to taste Fresh Basil or Parsley Use as a garnish to add a burst of freshness and color.

Equipment

  • Mixing Bowl
  • Baking dish
  • baking sheet
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients while the oven is warming up.
  2. In a large mixing bowl, toss together diced zucchini, chopped red bell pepper, and halved cherry tomatoes. Drizzle with olive oil and sprinkle in dried oregano, garlic powder, salt, and pepper to taste. Spread on a baking sheet and roast for about 15 minutes.
  3. In a medium bowl, combine cottage cheese, eggs, and half of the shredded mozzarella. Mix thoroughly.
  4. Grease a baking dish with olive oil. Layer the roasted vegetables at the bottom, pour the cheese mixture over, and top with remaining mozzarella and grated Parmesan.
  5. Bake in the preheated oven for 30 to 35 minutes until golden-brown and bubbly.
  6. Remove from the oven and let it cool for about 10 minutes. Garnish with fresh basil or parsley before serving.

Nutrition

Serving: 1sliceCalories: 225kcalCarbohydrates: 10gProtein: 18gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 400mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Feel free to customize the vegetables and cheeses to your preference. Store leftovers in an airtight container for up to 3 days.

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