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–+ servings
Cottage Cheese and Veggie Bake

Cottage Cheese and Veggie Bake: Comfort in Every Bite

Enjoy this Cottage Cheese and Veggie Bake, a nourishing blend of vegetables and creamy cheese for a wholesome dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 2 cups Zucchini Can swap for yellow squash
  • 2 cups Spinach Kale is a great alternative
  • 1 cup Red Bell Pepper Any color bell pepper works
  • 1 cup Cherry Tomatoes Diced regular tomatoes can be used
For the Bake
  • 2 cups Cottage Cheese Use dairy-free cheese for a dairy-free version
  • 4 large Large Eggs Flaxseed or chia seed mixture can be a vegan substitute
  • 1 cup Shredded Mozzarella Substitutes like provolone or gouda will work
  • 1/2 cup Grated Parmesan Consider nutritional yeast for a vegan option
For Flavoring
  • 2 tablespoons Olive Oil Any cooking oil can be used
  • 1 teaspoon Dried Oregano An Italian seasoning blend can serve as an alternative
  • 1 teaspoon Garlic Powder Fresh minced garlic can amp up the taste
  • to taste Salt Adjust to taste
  • to taste Pepper Adjust to taste

Equipment

  • Baking Dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Toss zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and oregano. Roast for 15 minutes.
  3. In a bowl, mix cottage cheese, eggs, and half of the mozzarella until smooth.
  4. Layer the roasted vegetables in a dish, then pour the cottage cheese mixture over them.
  5. Sprinkle remaining mozzarella and Parmesan on top.
  6. Bake for 30-35 minutes or until golden brown and bubbly.
  7. Let it rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 18gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 1500IUVitamin C: 25mgCalcium: 300mgIron: 1.5mg

Notes

Pre-roast watery vegetables to prevent sogginess and consider using different herbs for enhanced flavor.

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