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Cottage Cheese and Veggie Bake

A nutritious, high-protein vegetable casserole made with cottage cheese, eggs, and a medley of colorful veggies. Perfect for breakfast, lunch, dinner, or meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 squares
Course: Breakfast, Dinner, Lunch
Cuisine: American, Healthy
Calories: 210

Ingredients
  

Vegetables
  • 1 tbsp olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 zucchini chopped
  • 1 cup spinach fresh or frozen, chopped
  • 1 cup mushrooms sliced
  • 2 cloves garlic minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp Italian seasoning
Egg and Cheese Mixture
  • 1.5 cups cottage cheese
  • 4 eggs large
  • 0.5 cup shredded cheese cheddar or mozzarella
  • 0.25 tsp paprika
  • 0.25 tsp onion powder
  • 0.25 tsp garlic powder

Equipment

  • Skillet
  • Mixing bowls
  • Baking dish
  • Whisk
  • Spatula

Method
 

  1. Heat olive oil in a skillet and sauté onion and bell pepper until softened.
  2. Add zucchini and mushrooms; cook until tender.
  3. Stir in garlic, spinach, and seasonings; cook until spinach wilts.
  4. Whisk eggs in a bowl, then mix in cottage cheese and shredded cheese.
  5. Add spices and fold in cooked vegetables.
  6. Pour mixture into a greased baking dish.
  7. Top with cheese if desired and bake at 375°F (190°C) for 35–40 minutes.
  8. Cool 10 minutes before slicing and serving.

Notes

For extra firmness, add 1 more egg. For creamier texture, use full-fat cottage cheese.