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Cottage cheese and veggie bake served in a dish, garnished with fresh herbs.

Cottage Cheese and Veggie Bake

A nutritious and tasty bake combining protein-rich cottage cheese with colorful vegetables, perfect for a light meal or side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish, Side Dish
Cuisine American
Servings 8 servings
Calories 240 kcal

Ingredients
  

Main Ingredients

  • 2 cups cottage cheese Use low-fat for a lighter option.
  • 1 cup chopped spinach Fresh or frozen, thawed and drained.
  • 1 cup chopped bell peppers Any color, diced.
  • 1 cup chopped zucchini
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 tablespoon olive oil For sautéing.

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; sauté until the onion is translucent, about 3-4 minutes.
  • Add the chopped bell peppers and zucchini to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
  • In a large mixing bowl, combine the cottage cheese, cooked vegetable mixture, mozzarella cheese, Parmesan cheese, eggs, oregano, basil, salt, and pepper. Mix everything thoroughly until well combined.
  • Coat a 9x13 inch baking dish with cooking spray. Pour the cottage cheese and veggie mixture into the prepared dish, spreading it evenly.

Cooking

  • Bake in the preheated oven for 30-35 minutes, or until the top is golden and the casserole is set.
  • Allow the bake to cool for about 5 minutes before slicing. Serve warm as a main dish or a hearty side.

Notes

Make sure to thoroughly drain any frozen vegetables to prevent excess moisture. Feel free to mix in any other vegetables you have on hand, like mushrooms, broccoli, or carrots. For extra flavor, add some spices like crushed red pepper or paprika. If you prefer a creamier texture, you can add a bit of cream cheese to the mixture. Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 14gProtein: 18gFat: 12gSaturated Fat: 7gSodium: 400mgFiber: 2gSugar: 5g
Keyword Cottage Cheese Bake, Easy Bake Dish, Healthy Recipe, Vegetable Casserole, Veggie Bake
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