Cottage Cheese and Veggie Bake: Your New Comfort Food Favorite

Cottage Cheese and Veggie Bake combines nutritious vegetables with creamy cottage cheese for a comforting dish packed with protein.

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Prep Time 20

Cook Time 35

Resting Time 10

Total Time 1 5

Servings: 6 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 medium Zucchini sliced
4 cups Spinach fresh
1 medium Red Bell Pepper diced
1 cup Cherry Tomatoes halved

For the Cheese Mixture

2 cups Cottage Cheese rich in protein
2 large Eggs helps bind the dish
2 cups Shredded Mozzarella mixed in and layered on top
1/2 cup Grated Parmesan added as topping

For Roasting & Seasoning

3 tablespoons Olive Oil for roasting the vegetables
1 teaspoon Dried Oregano adds depth
1 teaspoon Garlic Powder
to taste Salt
to taste Pepper

For Garnish

to taste Fresh Basil or Parsley for finishing

Equipment

Oven
Mixing Bowl
Baking sheet
Baking Dish

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C).
Toss zucchini, red bell pepper, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper. Roast for about 15 minutes.
Combine cottage cheese, eggs, and half of the mozzarella in a bowl and mix until creamy.
Layer the roasted vegetables in a greased baking dish, then pour the cottage cheese mixture over them.
Sprinkle remaining mozzarella and Parmesan on top and bake for 30-35 minutes.
Let the dish rest for 10 minutes before garnishing with fresh herbs.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 125mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 35mgCalcium: 350mgIron: 1mg

Notes

This dish is perfect for meal prep and can be customized with different veggies or dairy-free cheese alternatives.

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