Cottage Cheese and Veggie Bake

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This Cottage Cheese and Veggie Bake is the kind of wholesome, hearty comfort food that you can feel good about eating. Packed with fresh zucchini, bell peppers, cottage cheese, and eggs, this dish brings flavor, texture, and nourishment in every bite. The golden, crispy top gives way to a soft, tender inside that’s perfect for breakfast, brunch, or a light dinner.

Whether you’re looking for a way to use up extra vegetables or just want a protein-packed meal that’s easy to prep, this casserole has your back. It’s naturally gluten-free, low in carbs, and wonderfully customizable with your favorite seasonal produce.

Why You’ll Love This Cottage Cheese and Veggie Bake

It’s everything you want in a simple homemade bake: satisfying, healthy, and incredibly flavorful. The cottage cheese adds creaminess without the heaviness of traditional cheese sauces, and the medley of vegetables adds bursts of color and nutrition. It’s meal prep-friendly and great for feeding the family.

What Kind of Vegetables Should I Use?

Zucchini and red bell peppers are the stars here, but this recipe is very flexible. You can swap in mushrooms, spinach, cherry tomatoes, or even shredded carrots. Just make sure to lightly sauté any high-moisture veggies to avoid sogginess in your bake.

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Ingredients for the Cottage Cheese and Veggie Bake

Cottage Cheese
Adds creaminess and protein, binding the bake together while keeping it light.

Eggs
They help set the casserole and give it structure. Think of them as the glue.

Zucchini
Mild and tender, zucchini cooks beautifully in the bake, soaking up flavor without getting mushy.

Red Bell Pepper
Adds sweetness, crunch, and vibrant color.

Onion
Gives aromatic depth and subtle sweetness when sautéed.

Mozzarella Cheese
For that gooey, melty top layer everyone loves.

Parmesan Cheese
Adds a salty, savory edge that balances the mild cottage cheese.

Olive Oil
Used for sautéing the vegetables and greasing the baking dish.

Salt and Pepper
For seasoning and enhancing every ingredient’s natural flavor.

Fresh Herbs (like parsley or chives)
Optional, but they add a pop of freshness right before serving.

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How To Make the Cottage Cheese and Veggie Bake

Step 1: Prep the Vegetables

Dice the zucchini, bell pepper, and onion. In a skillet over medium heat, add olive oil and sauté the vegetables for 5-7 minutes until just tender. Remove from heat and let cool slightly.

Step 2: Make the Egg-Cottage Cheese Base

In a large bowl, whisk together the eggs and cottage cheese until smooth. Add salt, pepper, and half the shredded mozzarella. Stir in the cooled veggies.

Step 3: Assemble the Bake

Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with olive oil. Pour the egg and veggie mixture into the dish. Sprinkle the remaining mozzarella and the grated Parmesan evenly on top.

Step 4: Bake to Golden Perfection

Place the dish in the oven and bake for 35-40 minutes, or until the top is golden brown and the center is set. A knife inserted in the center should come out clean.

Step 5: Cool and Serve

Let the bake rest for 5-10 minutes before slicing. Garnish with fresh herbs if desired. Enjoy warm or at room temperature.

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How to Serve This Veggie Bake

This Cottage Cheese and Veggie Bake yields 9 square pieces and comfortably feeds 4 to 6 people. Serve it as a main dish alongside a simple green salad, or make it part of a brunch spread with fruit and toast.

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How to Store the Cottage Cheese and Veggie Bake

Let the bake cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. To reheat, microwave individual slices or warm in a 350°F oven until heated through. You can also freeze it: wrap tightly in plastic wrap and foil, freeze for up to 2 months, and reheat from frozen or thaw overnight in the fridge.

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Frequently Asked Questions

Can I make this bake ahead of time?
Yes! You can assemble it the night before, refrigerate, and bake it fresh the next day.

Can I use low-fat cottage cheese?
Absolutely. Low-fat or even fat-free versions work well. Just make sure it’s not too watery.

What can I use instead of zucchini?
Try spinach, mushrooms, or broccoli. Just sauté them beforehand to reduce moisture.

Can I make this dairy-free?
You could try with dairy-free cottage cheese and plant-based cheese shreds. The texture will be slightly different but still tasty.

How do I know when it’s fully cooked?
The center should be firm and not jiggly. Insert a knife in the middle; it should come out clean.

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Want More Casserole Ideas?

If you enjoyed this Cottage Cheese and Veggie Bake, check out these other cozy favorites:

• Creamy Chicken and Mushroom Bake
• Runza Casserole
• Baked Cream Cheese Spaghetti
• Wholesome Chicken Broccoli Alfredo Bake
• Cheesy Tater Tot Casserole

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📌 Save this recipe to your Pinterest breakfast or healthy dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try extra herbs or a different veggie mix? Add some spice? I love hearing your twists on these recipes. Let’s inspire each other to cook better every day!

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