Cottage Cheese and Veggie Bake: A Creamy, Flavorful Weeknight Dish
By Isabella Quinn
Servings
4
This Cottage Cheese and Veggie Bake recipe contains cottage cheese and other vegetables. This cottage cheese and veggie bake recipe is easy to prepare and suitable for weeknight meals and other occasions. It is a good addition to a meal plan and for entertaining. Other ingredients in this dish include zucchini, bell peppers, and cherry tomatoes and melted mozzarella and Parmesan cheeses for flavor and attractive presentation. Consider serving a side salad or bread with this dish.
Ingredients
- •2 medium zucchini (sliced)
- •1 cup spinach (chopped)
- •1 medium red bell pepper (diced)
- •1 cup cherry tomatoes (halved)
- •2 tbsp olive oil
- •1 tsp dried oregano
- •½ tsp garlic powder
- •0 null salt (to taste)
- •0 null pepper (to taste)
- •1 cup cottage cheese (fresh, room temperature)
- •2 large eggs
- •1 cup shredded mozzarella
- •½ cup grated Parmesan
Instructions
- 1
Preheat your oven to 375°F.
- 2
Toss the sliced zucchini, diced red bell pepper, and halved cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper.
- 3
Roast for about 15 minutes, until tender and fragrant.
- 4
In a large bowl, whisk together the cottage cheese, eggs, and half of the shredded mozzarella until creamy and well combined.
- 5
In a greased baking dish, arrange the roasted vegetables evenly.
- 6
Pour the cottage cheese mixture over the top.
- 7
Top with the remaining mozzarella and Parmesan cheese.
- 8
Place in the oven and bake for 30–35 minutes, or until the cheese is melted and the top is golden brown and bubbly.
- 9
Allow the bake to rest for 10 minutes before serving.
- 10
Garnish with fresh basil or parsley if desired.
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
