Cottage Cheese and Veggie Bake Recipe

Introduction

This Cottage Cheese and Veggie Bake is a wholesome, flavorful dish perfect for a light lunch or dinner. Packed with fresh vegetables and creamy cheese, it’s both satisfying and easy to prepare. Enjoy a healthy meal that brings comfort and vibrant taste to your table.

Ingredients

• 2 medium zucchinis, sliced
• 1 cup spinach, chopped
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup cottage cheese
• 2 large eggs
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with 1 tablespoon of olive oil.
2. Step 2: In a large bowl, combine the sliced zucchini, chopped spinach, diced red bell pepper, and halved cherry tomatoes.
3. Step 3: Add 1 tablespoon of olive oil, dried oregano, garlic powder, salt, and pepper to the vegetables. Toss well to coat evenly.
4. Step 4: Spread the vegetable mixture evenly in the prepared baking dish.
5. Step 5: In a separate bowl, whisk together the cottage cheese and eggs until smooth. Pour this mixture over the vegetables in the dish.
6. Step 6: Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
7. Step 7: Bake in the preheated oven for 30-35 minutes, or until the cheese is golden and bubbly and the vegetables are tender.
8. Step 8: Remove from the oven and let cool slightly. Garnish with fresh basil or parsley before serving.

Tips & Variations

• For added protein, mix in some cooked chicken or turkey before baking.
• Feel free to swap zucchini with yellow squash or add mushrooms for extra flavor.
• Use part-skim mozzarella to reduce fat while keeping the dish creamy.
• If you prefer a stronger flavor, add a pinch of red pepper flakes to the vegetable seasoning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the bake in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. Avoid microwaving if possible, to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this bake?

Yes, you can substitute mozzarella with cheddar, gouda, or feta depending on your taste preference. Just consider how these cheeses melt and their saltiness.

Is this dish suitable for a low-carb diet?

Yes, this vegetable and cheese bake is low in carbohydrates and high in protein and fiber, making it a good option for low-carb diets.

Cottage Cheese and Veggie Bake Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

A delicious and healthy Cottage Cheese and Veggie Bake featuring zucchini, spinach, bell peppers, and cherry tomatoes layered with creamy cottage cheese and a blend of mozzarella and Parmesan cheeses. This easy baked casserole is seasoned with oregano and garlic powder, making it perfect for a nutritious breakfast, lunch, or light dinner.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium zucchinis, sliced
• 1 cup spinach, chopped
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved

Dairy & Eggs

• 1 cup cottage cheese
• 2 large eggs
• 1 cup shredded mozzarella
• ½ cup grated Parmesan

Other Ingredients

• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly.
2. Prepare the vegetables: Slice zucchinis, chop the spinach, dice the red bell pepper, and halve the cherry tomatoes. Set aside.
3. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, and spinach. Cook for about 5 minutes until slightly tender. Season with salt, pepper, dried oregano, and garlic powder. Remove from heat.
4. Mix cottage cheese and eggs: In a medium bowl, combine cottage cheese and eggs. Stir well until blended smoothly.
5. Assemble the bake: In a greased baking dish, layer the sautéed vegetables and cherry tomatoes evenly. Pour the cottage cheese and egg mixture over the vegetables. Sprinkle shredded mozzarella and grated Parmesan evenly on top.
6. Bake the casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes until the cheese is melted, bubbly, and golden on top.
7. Garnish and serve: Remove from oven and let cool for 5 minutes. Garnish with fresh basil or parsley before serving for a fresh, vibrant finish.

Notes

• You can substitute mozzarella with any mild melting cheese if preferred.
• For a richer flavor, add a pinch of red pepper flakes when sautéing vegetables.
• Serve warm as a breakfast casserole or a light lunch with a side salad.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.

Keywords: cottage cheese bake, vegetable casserole, healthy baked dish, zucchini bake, spinach casserole, low-fat vegetarian meal