This High Protein Veggie Bake with Cottage Cheese is an easy, comforting dish that turns simple ingredients into a flavorful, protein-packed meal. It bakes into a golden, slightly crisp top with a creamy, cheesy interior—soft cottage cheese, tender zucchini, and sweet bell peppers melt together with savory herbs. Serve it warm so you can enjoy the toasted edges and the fresh herb aroma. If you like using cottage cheese in savory dishes, try pairing this bake with a velvety high-protein cottage cheese alfredo sauce for extra creaminess.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 6 servings):
- Calories per serving: 250 kcal
- Protein: 19 g
- Carbohydrates: 19 g
- Fat: 12 g
- Fiber: 2 g
- Sugar: 5 g
- Sodium: 520 mg
Why Make This High Protein Veggie Bake with Cottage Cheese
This bake is a smart, nourishing choice for busy weeknights or meal prep. Cottage cheese boosts protein while keeping the texture moist and creamy. The vegetables add color, vitamins, and a fresh crunch, and the shredded cheese gives a melty, savory finish. It smells inviting as it bakes and slices hold together well for easy serving. It’s simple, budget-friendly, and great for families or anyone tracking protein.
How to Make High Protein Veggie Bake with Cottage Cheese
This recipe is straightforward: prepare the veggies, mix with cottage cheese and eggs, fold in cheese and breadcrumbs, then bake until golden. Use fresh or thawed spinach and choose your favorite shredded cheese. The breadcrumbs add structure so the bake slices neatly. Watch the edges for a golden color to know it’s done.
Ingredients:
- 2 cups cottage cheese
- 1 cup chopped spinach
- 1 cup diced bell peppers
- 1 cup chopped zucchini
- 1/2 cup chopped onion
- 2 eggs
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Grease a medium baking dish with a little oil or nonstick spray. Wash and chop the spinach, bell peppers, zucchini, and onion so everything is ready to mix.
Step 2: Mixing
In a large bowl, mix together the cottage cheese, spinach, bell peppers, zucchini, onion, and garlic powder until evenly combined. In another small bowl, beat the eggs and stir in the Italian seasoning, salt, and pepper. Pour the egg mixture into the cottage cheese and vegetable mix and stir to combine. Fold in the shredded cheese and breadcrumbs until the mixture is evenly distributed.
Step 3: Cooking
Pour the mixture into the greased baking dish and spread it evenly. Bake in the preheated oven for 30–35 minutes or until the top is golden and the edges are firm. Check with a knife in the center — it should come out mostly clean.
Step 4: Finishing
Let the bake cool for 5–10 minutes before slicing. Cooling helps the pieces hold their shape and makes serving easier. Garnish with a sprinkle of fresh herbs or extra cracked pepper if you like.
How to Serve High Protein Veggie Bake with Cottage Cheese
Slice into squares and serve warm. It pairs well with a crisp green salad, roasted potatoes, or steamed grains. For a light lunch, serve with a lemony arugula salad. For brunch, offer hot sauce or a dollop of Greek yogurt on the side. The texture is creamy inside with a slightly crisp top and savory aroma from the Italian seasoning.
How to Store High Protein Veggie Bake with Cottage Cheese
- Refrigerator: Store in an airtight container for up to 4 days. Reheat slices in the oven at 325°F (160°C) for 10–15 minutes or in the microwave until heated through.
- Freezer: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge, then reheat in the oven to restore crispness.
- Tip: Reheat in a toaster oven or oven rather than microwave for a better texture.
Expert Tips for Perfect High Protein Veggie Bake with Cottage Cheese
- Drain excess liquid: If your cottage cheese or vegetables release a lot of moisture, gently press some liquid out of the veggies on a paper towel to avoid a soggy bake.
- Use day-old breadcrumbs: They absorb moisture better and help the bake set.
- Cheese choice: Use a milder mozzarella for stretch or cheddar for sharper flavor. A mix works well.
- Season generously: Cottage cheese can be mild and salty, so taste and adjust salt and pepper before baking.
- Add texture: Lightly toast the breadcrumbs before folding them in for extra crunch.
- Oven tip: If the top browns too fast, loosely cover with foil and finish baking until set.
Delicious Variations
- Mediterranean: Add chopped sun-dried tomatoes, olives, and oregano; swap breadcrumbs for panko.
- Southwest: Stir in corn, black beans, cumin, and cilantro; top with pepper jack cheese.
- Herb & Lemon: Add lemon zest, fresh dill, and parsley for a bright flavor.
- Low-carb: Replace breadcrumbs with almond flour or crushed pork rinds.
- Meaty boost: Add cooked turkey sausage or diced cooked chicken for extra protein and heartiness.
Frequently Asked Questions
-
Can I use frozen spinach?
Yes. Thaw and squeeze out excess water before adding. Removing moisture prevents a watery bake and helps it set. -
Can I make this egg-free or vegan?
This recipe relies on eggs and cottage cheese for structure and protein. For an egg-free version, try a flax or chia egg (1 tbsp seeds + 3 tbsp water per egg), and use a firm vegan ricotta or mashed tofu in place of cottage cheese — texture and flavor will differ. -
How do I know when it’s done baking?
The top should be golden and the edges should pull away slightly from the dish. A knife inserted in the center should come out mostly clean. If it jiggles a lot, bake a few more minutes. -
Can I add other vegetables?
Yes. Mushrooms, chopped broccoli, or grated carrots work well. If adding high-moisture vegetables, cook them briefly first or reduce other liquids. -
Is this recipe good for meal prep?
Definitely. It reheats well and makes easy portions for lunches or dinners. Store in the fridge up to 4 days or freeze portions for longer storage. -
Can I make this ahead and bake later?
Yes. Assemble the mixture in a baking dish, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to baking time if chilled. -
How can I reduce sodium?
Use low-sodium cottage cheese and reduced-sodium shredded cheese. Taste and adjust added salt sparingly.
Conclusion
Give this High Protein Veggie Bake with Cottage Cheese a try for a cozy, nutritious meal that’s easy to make and full of flavor. It’s versatile, stores well, and helps you hit protein goals without heavy prep. For a similar idea with eggs and veggies, check out Cottage Cheese Egg Bake with Veggies | Toshi’s Table for more inspiration. Enjoy baking, and don’t be afraid to adapt the mix-ins to your taste—this recipe welcomes creativity.
Print
High Protein Veggie Bake with Cottage Cheese
- Total Time: 50
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting, protein-packed bake with cottage cheese, zucchini, and bell peppers, topped with a golden crust.
Ingredients
- 2 cups cottage cheese
- 1 cup chopped spinach
- 1 cup diced bell peppers
- 1 cup chopped zucchini
- 1/2 cup chopped onion
- 2 eggs
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C). Grease a medium baking dish.
- In a large bowl, mix cottage cheese, spinach, bell peppers, zucchini, onion, and garlic powder until evenly combined.
- In another bowl, beat the eggs and mix in the Italian seasoning, salt, and pepper. Pour into the vegetable mixture and stir.
- Fold in shredded cheese and breadcrumbs.
- Pour mixture into the baking dish and spread evenly. Bake for 30–35 minutes until golden.
- Let cool for 5-10 minutes before slicing and serving.
Notes
Garnish with fresh herbs or cracked pepper before serving. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 120mg
