Description
This Cottage Cheese and Veggie Bake is a low-carb, protein-packed vegetarian recipe loaded with zucchini, bell pepper, mushrooms, and creamy cottage cheese. A perfect meal prep idea for breakfast or dinner, it’s light, filling, and easy to customize with your favorite vegetables.
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
Instructions
1. Preheat the oven to 375°F (190°C) and grease an 8×8 or 9×9 inch baking dish.
2. Slice zucchini using a mandoline or sharp knife. Dice the bell pepper and slice mushrooms.
3. Sauté mushrooms and bell pepper in olive oil over medium heat for 5 minutes until softened. Set aside.
4. In a mixing bowl, whisk together eggs, cottage cheese, garlic powder, Italian seasoning, salt, pepper, and half of the shredded cheese.
5. Begin layering the baking dish: start with zucchini slices, then a layer of sautéed vegetables, followed by the egg mixture. Repeat until all ingredients are used.
6. Top with remaining shredded cheese.
7. Bake uncovered for 35–40 minutes or until the top is golden and the center is set.
8. Let it cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Let the bake rest after cooking so it sets properly before slicing.
For best texture, sauté watery veggies like mushrooms and zucchini before layering.
You can freeze individual portions for up to 2 months—great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetarian Bake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 145mg