Description
This Cottage Cheese and Veggie Bake is a high-protein, gluten-free vegetarian dish packed with wholesome ingredients like cottage cheese, zucchini, spinach, and red bell peppers. Perfect for meal prep, brunch, or weeknight dinners, this easy veggie bake offers comforting flavor with simple, healthy ingredients.
Ingredients
1 ½ cups cottage cheese
3 large eggs
1 medium zucchini, diced
1 red bell pepper, chopped
1 cup fresh spinach
½ small onion, finely diced
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
2 tablespoons chopped fresh herbs (parsley or chives)
Instructions
1. Dice the onion, zucchini, and red bell pepper. Heat olive oil in a skillet and sauté the veggies until slightly softened. Add minced garlic and spinach, cooking until just wilted. Remove from heat.
2. In a large bowl, whisk together cottage cheese, eggs, cheddar, herbs, salt, and pepper. Fold in the cooked vegetables.
3. Pour mixture into a greased baking dish. Bake at 375°F (190°C) for 35–40 minutes, or until golden and center is set.
4. Let it cool for a few minutes before slicing and serving.
Notes
Bake can be stored in the fridge for 4 days or frozen for up to 2 months.
Use full-fat cottage cheese for best creaminess and texture.
Optional: Add mushrooms or hot sauce for a personal twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 6)
- Calories: 220
- Sugar: 3g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 145mg