High-Protein Cottage Cheese Veggie Bake
A wholesome and colorful bake combining fresh vegetables with creamy cottage cheese, offering a high-protein, flavorful dish that's easy to prepare.
Servings: 6 servings
Calories: 225kcal
Ingredients
Vegetables
- 1 cup broccoli florets, chopped Fresh broccoli for texture and nutrients.
- 1 small zucchini, shredded Squeeze out excess moisture before adding.
- 1 medium red bell pepper, diced Adds sweetness and color.
- ½ cup onion, finely chopped Enhances flavor.
- 2 cloves garlic, minced Boosts flavor profile.
Dairy and Eggs
- 1 ½ cups cottage cheese Base of the dish providing high protein.
- 4 large eggs Binding agent and source of protein.
- 1 cup shredded cheddar or mozzarella cheese For additional creaminess and flavor.
Seasonings
- ½ tsp salt To taste.
- ½ tsp black pepper To taste.
- ½ tsp paprika Optional for added flavor.
For Greasing
- 1 tbsp olive oil For greasing the baking dish.
Garnish
- Fresh parsley or chives For garnish and added flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish with olive oil.
- Lightly steam or sauté the broccoli, garlic, and onions until slightly tender to enhance their flavors.
- Shred the zucchini and squeeze out any excess moisture to prevent the bake from becoming soggy.
Mixing
- In a large bowl, whisk together the cottage cheese, eggs, salt, pepper, and paprika (if using).
- Fold in the prepared vegetables and shredded cheese until everything is well combined.
Baking
- Pour the mixture into the greased baking dish and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and the center is set.
Serving
- Let it cool for a few minutes before slicing and garnish with chopped parsley or chives.
Notes
You can customize the bake by adding different vegetables or spices. For extra cheesy flavor, sprinkle more cheese on top before baking. Leftovers can be stored in the refrigerator for up to 3-4 days, or frozen for up to 2 months.