Name: Cottage Cheese and Veggie Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 4 large eggs; 2 medium zucchinis, thinly sliced; 1 red bell pepper, diced; 1 cup mushrooms, sliced; 1 cup shredded cheese (cheddar or mozzarella), divided; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper

This Cottage Cheese and Veggie Bake is a vibrant, wholesome dish that balances flavor, texture, and nutrition in every bite. Whether you’re aiming for a protein-packed breakfast, a light lunch, or a meatless dinner option, this colorful layered bake brings together garden-fresh vegetables, creamy cottage cheese, and fluffy eggs in a single satisfying slice.

With layers of tender zucchini, sweet bell peppers, earthy mushrooms, and a golden, cheesy top, it’s a feast for the eyes and the stomach. Plus, it reheats beautifully, making it perfect for meal prep or casual hosting.

Why You’ll Love This Cottage Cheese and Veggie Bake

Protein-Rich & Meat-Free: A satisfying vegetarian option without sacrificing your protein intake.
Versatile & Customizable: Swap in seasonal veggies or add your favorite herbs and spices.
Meal Prep Hero: Great made ahead and reheated through the week.
Low-Carb Friendly: Perfect for those watching carbs but wanting a full-flavored dish.
Crowd-Pleaser: From potlucks to brunch tables, it fits any occasion.

Preparation Phase & Tools to Use

Creating the perfect Cottage Cheese and Veggie Bake starts with smart prep and the right tools:

Mandoline Slicer or Sharp Knife: Ideal for slicing zucchini and other vegetables thinly and evenly.
Non-Stick Baking Dish (8×8 or 9×9 inch): Ensures even baking and easy release.
Mixing Bowls: One for the egg mixture, another for tossing vegetables.
Whisk: To blend the eggs, cottage cheese, and seasonings into a fluffy, cohesive base.
Oven & Oven Mitts: Bake until golden perfection without burning your hands.

Each of these tools plays a vital role in creating a dish that’s not just delicious but also picture-perfect and easy to clean up.

Ingredients for the Cottage Cheese and Veggie Bake

Cottage Cheese: The protein-rich, creamy base that binds the bake together and gives it a delightful tang.
Eggs: Essential for setting the structure of the bake and adding lightness.
Zucchini: Sliced thin, it adds texture, moisture, and freshness to every bite.
Red Bell Pepper: Brings a pop of color and a sweet crunch that balances the creamy ingredients.
Mushrooms: Add umami and earthiness, making the dish feel hearty.
Shredded Cheese (cheddar or mozzarella): Melts beautifully for that golden, bubbly finish.
Salt, Pepper, Garlic Powder, and Italian Herbs: These seasonings elevate the flavor profile without overpowering the veggies.
Olive Oil: Lightly sautéing some veggies enhances their depth and reduces excess moisture.

How To Make the Cottage Cheese and Veggie Bake

Step 1: Prep the Vegetables

Slice zucchini thinly using a mandoline or sharp knife. Dice the bell pepper and slice mushrooms. Lightly sauté the mushrooms and peppers in olive oil until just softened. Set aside.

Step 2: Create the Egg Mixture

In a large mixing bowl, whisk together eggs, cottage cheese, salt, pepper, garlic powder, and Italian herbs. Stir in half the shredded cheese.

Step 3: Assemble the Bake

In your greased baking dish, layer sliced zucchini, followed by sautéed veggies, then a layer of the egg and cottage cheese mixture. Repeat until all ingredients are used. Top with remaining shredded cheese.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F (190°C). Bake uncovered for 35-40 minutes or until the center is set and the top is golden and bubbling.

Step 5: Cool and Serve

Let it cool for 10 minutes before slicing. This helps the bake hold its shape and makes serving much easier.

Serving and Storing the Cottage Cheese and Veggie Bake

This dish is delightful served warm with a side salad or fresh fruit for a balanced meal. It also makes a perfect addition to a brunch spread or light dinner with a glass of white wine.

Storage Tips:

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1-2 minutes or bake in a preheated oven at 350°F for about 10 minutes.
You can also freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use other vegetables in this bake?

Absolutely! Feel free to include spinach, kale, tomatoes, or broccoli—just make sure they’re not too watery.

Is cottage cheese the same as ricotta?

Not quite. Cottage cheese is lumpier and lighter, while ricotta is smoother. You can substitute one for the other in this recipe, though it may slightly change the texture.

How do I keep the bake from becoming soggy?

Pre-sautéing moisture-rich veggies like mushrooms and zucchini helps release excess water before baking.

Can I make this recipe dairy-free?

Yes, you can use a plant-based cottage cheese and dairy-free cheese alternatives, though the flavor and texture will vary.

What’s the best way to slice it cleanly?

Let it rest for 10 minutes after baking and use a sharp knife wiped clean between cuts for neat slices.

Can I make this in advance?

Yes! Prepare and bake the day before, then refrigerate and reheat before serving.

Want More Vegetarian Bake Ideas?

If this Cottage Cheese and Veggie Bake has you craving more wholesome and hearty dishes, try these next:

White Sauce Zucchini Spinach Lasagna for another cheesy, veggie-packed favorite.
Million Dollar Ravioli Casserole if you’re in the mood for a creamy pasta-style bake.
Easy Baked Potato Chicken and Broccoli Casserole for a full-meal bake that’s comforting and filling.
Hearty Italian Sausage Soup if you’re ready to pair a soup with your bake.
Garlic Butter Beef Cheesy Bowtie Pasta for when you want a meaty twist.

Save This Pin For Later

📌 Save this recipe to your Pinterest meal prep or healthy bake board so you can come back to it anytime.

Visit my Pinterest: Kitchen By Kate for more vibrant, veggie-forward, and family-approved recipes.

And let me know in the comments how yours turned out. Did you add any other veggies? Maybe a sprinkle of chili flakes for heat? I love seeing your creations and answering your questions!