Cottage Cheese Veggie Bake

Servings

4–6 servings

Time

Prep: 10 minutes
Bake: 35–40 minutes

Ingredients

• 2 cups cottage cheese (full-fat or low-fat)

• 3 large eggs

• 1 cup zucchini, grated and lightly squeezed

• 1 cup bell peppers, finely chopped (any color)

• ½ cup onion, finely chopped

• 1 cup spinach, chopped

• ½ cup mozzarella or feta cheese, shredded or crumbled

• 2 tablespoons olive oil

• 1 teaspoon garlic powder or 2 cloves garlic, minced

• ½ teaspoon dried oregano or Italian seasoning

• ¼ teaspoon black pepper

• Salt to taste

• ½ teaspoon baking powder (optional – makes it fluffier)

Optional Add-ins

• Chopped mushrooms

• Cherry tomatoes, halved

• Sliced olives

• Fresh parsley or dill

Instructions

1. Preheat the oven

Preheat oven to 375°F / 190°C.
Lightly grease a 9×9-inch baking dish or similar casserole dish.

2. Prepare the vegetables

• Grate the zucchini and squeeze out extra moisture using a paper towel.

• Chop peppers, onion, and spinach.

3. Mix the base

In a large bowl:

• Whisk eggs

• Add cottage cheese and olive oil

• Mix until creamy.

4. Add vegetables & seasoning

Stir in:

• zucchini

• bell peppers

• onion

• spinach

• garlic

• oregano

• black pepper

• salt

• baking powder (optional)

5. Add cheese

Fold in mozzarella or feta.

6. Bake

Pour mixture into the baking dish and spread evenly.

Bake 35–40 minutes until:

• top is golden

• center is set

7. Cool slightly

Let it rest 5–10 minutes before slicing.

Serving Ideas 🍽️

Serve with:

• Fresh Mediterranean salad

• Whole-grain toast

• Avocado slices

• Yogurt garlic sauce

Great for breakfast, lunch, or a light dinner.

Nutrition (Approximate per serving)

• Protein: 16–20g

• Low carb

• High calcium

• Mediterranean-diet friendly

Q&A

Can I make it ahead?

Yes. Prepare the mixture and refrigerate up to 24 hours before baking.

Can I freeze it?

Yes.
Slice and freeze for up to 2 months. Reheat in the oven.

How do I make it keto / lower carb?

Remove:

• onion

• bell peppers

Add:

• mushrooms

• more spinach

• extra cheese.

Can I make it without eggs?

Yes, replace eggs with:

• ½ cup Greek yogurt + 1 tbsp cornstarch, or

• flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).

How do I know it’s done?

Insert a knife in the center — it should come out mostly clean.

• Author
• Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

Latest posts by Sara Mitchell (see all)

• Cheesy, saucy, and loaded with zucchini! - August 26, 2026
• Blue Raspberry Coconut Protein Whip - August 26, 2026
• Creamy Celery Walnut Salad - August 26, 2026