Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour
Servings: 6

Ingredients

• 2 cups zucchini, diced or sliced
• 1 cup cottage cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 6 large eggs
• ½ cup diced bell pepper (red or yellow)
• ¼ cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (optional)
• 2 tablespoons chopped fresh parsley (optional)

Optional Add-Ins

• ½ cup cooked bacon, crumbled
• ½ cup cooked ham, diced
• 1 cup cooked chicken, shredded
• Fresh spinach
• Mushrooms
• Jalapeños

Instructions

1. Preheat

Preheat oven to 375°F (190°C).

2. Prepare Vegetables

Heat olive oil in a skillet over medium heat.

Cook:

• Onion (3 minutes)
• Garlic (30 seconds)
• Bell pepper (2 minutes)
• Zucchini (4–5 minutes until slightly softened)

Allow to cool slightly.

3. Mix Filling

In a large bowl whisk together:

• Eggs
• Cottage cheese
• Mozzarella
• Parmesan
• Italian seasoning
• Salt
• Pepper
• Paprika

Fold in the cooked vegetables.

4. Bake

Grease a 9-inch baking dish.

Pour mixture into dish.

Bake for 40–45 minutes, until the center is set and the top is golden brown.

5. Rest

Cool for 10 minutes before slicing.

Garnish with parsley if desired.

---

Nutrition Information (Approximate Per Serving)

• Calories: 190
• Protein: 16 g
• Carbohydrates: 5 g
• Fat: 12 g
• Saturated Fat: 5 g
• Fiber: 1 g
• Sugar: 3 g
• Cholesterol: 195 mg
• Sodium: 430 mg
• Calcium: 20% Daily Value

Nutrition varies depending on optional add-ins.

---

Storage

Refrigerator

• Store in an airtight container for up to 4 days.

Freezer

• Freeze individual portions for up to 2 months.

Reheating

• Microwave: 1–2 minutes.
• Oven: 350°F for about 10 minutes.

---

Recipe Tips

• Sauté zucchini first to reduce excess moisture.
• Pat zucchini dry if it’s especially watery.
• Let the bake rest before slicing for cleaner pieces.
• Freshly grated cheese melts better than pre-shredded.

---

Variations

Low-Carb

Skip the peppers and add extra zucchini or spinach.

High-Protein

Mix in cooked chicken or turkey.

Vegetarian

Add mushrooms, spinach, broccoli, or tomatoes.

Spicy

Add diced jalapeños, crushed red pepper flakes, or hot sauce.

---

Frequently Asked Questions

Q: Can I use frozen zucchini?
Yes. Thaw it completely and squeeze out as much liquid as possible before using.

Q: Can I make it ahead of time?
Yes. Assemble the bake, cover, and refrigerate overnight. Bake the next day.

Q: Can I substitute ricotta for cottage cheese?
Yes. Ricotta creates a smoother, creamier texture.

Q: How do I know when it’s done?
The center should be set and a knife inserted into the middle should come out mostly clean.

Q: Can I use yellow squash?
Absolutely. Yellow squash works as a one-to-one substitute.

Q: Is this keto-friendly?
Yes. It’s naturally low in carbohydrates and high in protein and healthy fats.

Q: Why is my zucchini bake watery?
Zucchini contains a lot of water. Sautéing it first and letting the bake rest after cooking helps prevent excess moisture.

Q: What should I serve with it?
It pairs well with:

• Green salad
• Roasted vegetables
• Garlic bread
• Grilled chicken
• Steak
• Soup