Cottage Cheese and Veggie Bake: A Creamy, Flavorful Weeknight Dish
By Ethan Parker
This Cottage Cheese and Veggie Bake combines creamy cottage cheese with a colorful assortment of roasted vegetables, creating a satisfying and healthy meal. Ideal for busy weeknights, this dish requires minimal effort and is perfect for meal prepping or serving at family gatherings. Featuring vibrant zucchini, bell peppers, and cherry tomatoes, the bake is topped with gooey mozzarella and Parmesan, making it visually appealing and delicious. Enjoy this comforting dish paired with a fresh salad or crusty bread.
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
- •0.5 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
- •0.5 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.
