High-Protein Zucchini & Carrot Egg Bake......

Ingredients (serves 6–8)

2 medium zucchinis, grated

2 medium carrots, grated

1 cup low-fat cottage cheese (blended smooth)

1 cup plain nonfat Greek yogurt

1 cup shredded reduced-fat cheddar cheese

½ cup oat flour (or almond flour for extra protein)

4 large eggs

2 scoops unflavored or savory protein powder (whey or plant-based)

1 tsp baking powder

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper

½ tsp salt (optional)

Fresh dill or parsley for garnish

Instructions

Preheat oven to 375°F (190°C). Lightly grease or line a round baking pan with parchment paper.

In a large bowl, combine grated zucchini and carrots. If very watery, squeeze out excess liquid with a clean towel.

Add cottage cheese, Greek yogurt, eggs, shredded cheddar, and protein powder. Mix until smooth.

Stir in oat flour, baking powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Pour the mixture into the prepared pan and spread evenly.

Bake for 35–40 minutes, or until golden brown on top and firm in the center.

Let cool slightly before slicing. Garnish with fresh dill or parsley.

Macros (per slice, based on 8 slices, approx.):

Calories: ~160

Protein: ~15g

Carbs: ~9g

Fat: ~6g

Q1: Can I skip the protein powder?
Yes. You can skip it, but protein per slice will be lower. To compensate, add 1–2 extra eggs or increase cottage cheese by ½ cup.

Q2: Which protein powder works best?
Unflavored whey or plant-based protein works best. Avoid sweet or vanilla flavors—they will ruin the savory taste.

Q3: Do I need to squeeze the zucchini?
Yes, especially if zucchini is very watery. Squeezing prevents a soggy bake and helps it set properly.

Q4: Can I make this gluten-free?
It already can be! Just use oat flour labeled gluten-free or replace with almond flour.

Q5: Can I replace cheddar cheese?
Absolutely. You can use mozzarella, feta, or a light cheese blend. Feta gives a Mediterranean flavor.

Q6: Is this recipe good for weight loss?
Yes 👍
It’s high-protein, low-carb, and very filling—great for breakfast, meal prep, or a light dinner.

Q7: Can I make it dairy-free?
You can try dairy-free yogurt, dairy-free cottage cheese alternatives, and vegan cheese, but texture may change slightly.

Q8: How do I store leftovers?
Store slices in an airtight container in the fridge for up to 4 days.

Q9: Can I freeze it?
Yes. Slice, wrap individually, and freeze for up to 2 months. Reheat in oven or air fryer for best texture.

Q10: Can I add more vegetables?
Yes! Spinach, bell peppers, mushrooms, or onions work well. Just don’t add too many watery veggies.

Q11: What can I serve it with?

Side salad
Yogurt dip
Avocado slices
Whole-grain toast (if not low-carb)

Q12: Why is my bake too soft inside?
Possible reasons:

Too much moisture in zucchini
Underbaked (add 5–10 more minutes)
Low protein powder or flour amount

Author
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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.