This High Protein Veggie Bake with Cottage Cheese is a simple, comforting dish that balances creamy cottage cheese with bright vegetables and melty shredded cheese. It browns on top, smells savory and fresh, and gives a satisfying, tender bite with a slight crisp at the edges. If you like using cottage cheese in savory dishes, you might also enjoy a velvety option like the velvety high-protein cottage cheese Alfredo sauce for another way to add creaminess and protein.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Values are approximate per serving (recipe yields 4 servings).
- Calories per serving: 245 kcal
- Protein: 16–17 g
- Carbohydrates: 17 g
- Fat: 12 g
- Fiber: 2–3 g
- Sugar: 2–3 g
- Sodium: 420–460 mg
Why Make This High Protein Veggie Bake with Cottage Cheese
This bake is quick, budget-friendly, and packed with protein from cottage cheese and eggs. It’s a smart way to use up leftover vegetables and makes a warm, creamy meal that still feels light. The top browns and bubbles, while the interior stays soft and satisfying. It’s great for busy weeknights, meal prep, or a simple brunch.
How to Make High Protein Veggie Bake with Cottage Cheese
The bake combines cottage cheese, eggs, shredded cheese, and breadcrumbs (or oats) to bind the vegetables. The mixture sets in the oven into a sliceable, tender casserole. Use fresh herbs and a drizzle of olive oil to finish for aroma and shine.
Ingredients:
- 2 cups mixed vegetables (e.g., bell peppers, spinach, zucchini)
- 1 cup cottage cheese
- 1/2 cup shredded cheese (e.g., mozzarella, cheddar)
- 2 large eggs
- 1/2 cup breadcrumbs or oats
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs (e.g., parsley or basil) for garnish
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Wash and chop the mixed vegetables into bite-sized pieces. If you use watery vegetables (like zucchini), pat them dry with a towel to reduce extra moisture.
Step 2: Mixing
In a large mixing bowl, combine the cottage cheese, shredded cheese, eggs, breadcrumbs or oats, garlic powder, onion powder, salt, and pepper. Fold in the chopped mixed vegetables until the mixture is evenly combined.
Step 3: Cooking (Baking)
Drizzle the olive oil in a baking dish and spread it to coat the bottom. Transfer the veggie mixture into the prepared dish and spread it evenly. Bake for 30–35 minutes until the top turns golden and the edges are bubbly.
Step 4: Finishing (Cooling & Garnishing)
Let the bake cool for 5 minutes so it firms up slightly. Sprinkle chopped fresh herbs over the top for color and fresh aroma. Slice and serve warm.
How to Serve High Protein Veggie Bake with Cottage Cheese
Serve warm with a crisp green salad for a light meal. It also pairs well with whole-grain toast or roasted potatoes for a heartier plate. For brunch, cut into squares and serve with hot sauce or a dollop of Greek yogurt. The texture is creamy inside with a lightly browned top and a pleasant, savory aroma.
How to Store High Protein Veggie Bake with Cottage Cheese
- Refrigerator: Store in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven for 10–12 minutes or microwave individual portions until warm.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven to restore texture.
Avoid leaving the bake at room temperature for more than 2 hours to keep it safe.
Expert Tips for Perfect High Protein Veggie Bake with Cottage Cheese
- Drain watery vegetables: Squeeze excess water from zucchini or thawed frozen spinach to avoid a soggy bake.
- Choose the right cottage cheese: Full- or low-fat both work; lower-fat will be lighter but slightly less creamy.
- Use oats for a gluten-free binder: Replace breadcrumbs with rolled oats for texture and extra fiber.
- Pre-cook dense vegetables: If using carrots or broccoli, lightly steam or sauté them first so they become tender in the bake.
- Season well: Cottage cheese can be salty or mild. Taste and adjust salt and pepper before baking.
- Let it rest: Cooling 5–10 minutes helps the bake set and makes slicing cleaner.
Delicious Variations
- Mediterranean: Add chopped sun-dried tomatoes, olives, and oregano. Swap in feta for shredded cheese.
- Spicy: Stir in chopped jalapeños and a pinch of smoked paprika or cayenne.
- Protein boost: Add cooked chicken, crumbled turkey sausage, or a can of drained chickpeas.
- Low-carb: Replace breadcrumbs with almond flour and use extra eggs for structure.
- Vegan-ish swap: Use firm tofu blended with nutritional yeast as a cottage cheese substitute, and use vegan cheese.
Frequently Asked Questions
Q: Can I use frozen mixed vegetables?
A: Yes. Thaw and drain them well, pressing out excess liquid. Frozen veg can be more watery, so squeeze them dry to avoid a soggy bake.
Q: Is cottage cheese ok to bake?
A: Yes. Cottage cheese holds up in baked dishes and gives creaminess and protein. It will soften and blend with eggs and cheese without curdling.
Q: Can I make this gluten-free?
A: Yes. Use oats (certified gluten-free) or almond flour instead of breadcrumbs.
Q: How do I know when the bake is done?
A: The top should be golden and slightly puffed. Insert a knife into the center; it should come out mostly clean. The edges will bubble and pull slightly from the dish.
Q: Can I prepare this ahead of time?
A: Yes. Assemble the mixture, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if you bake straight from the fridge.
Q: Will this dish be dry if I use low-fat cottage cheese?
A: It can be slightly less creamy. Add a tablespoon of milk or an extra egg yolk if you want more richness. Also avoid overbaking to keep it moist.
Conclusion
This High Protein Veggie Bake with Cottage Cheese is an easy, tasty way to get more protein and vegetables into one warm dish. It browns beautifully, smells irresistible, and serves well for weeknight dinners or make-ahead meals. For another simple cottage-cheese-forward bake idea, check out Cottage Cheese Egg Bake with Veggies | Toshi’s Table for inspiration and similar flavors. Give this recipe a try—you’ll likely make it part of your regular rotation.
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High Protein Veggie Bake with Cottage Cheese
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple, comforting dish that balances creamy cottage cheese with bright vegetables and melty shredded cheese.
Ingredients
- 2 cups mixed vegetables (e.g., bell peppers, spinach, zucchini)
- 1 cup cottage cheese
- 1/2 cup shredded cheese (e.g., mozzarella, cheddar)
- 2 large eggs
- 1/2 cup breadcrumbs or oats
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs (e.g., parsley or basil) for garnish
Instructions
- Preheat the oven to 375°F (190°C). Wash and chop the mixed vegetables into bite-sized pieces.
- In a large mixing bowl, combine the cottage cheese, shredded cheese, eggs, breadcrumbs or oats, garlic powder, onion powder, salt, and pepper. Fold in the chopped mixed vegetables until evenly combined.
- Drizzle the olive oil in a baking dish and coat the bottom. Transfer the veggie mixture into the prepared dish and spread it evenly. Bake for 30-35 minutes until the top is golden and the edges are bubbly.
- Let the bake cool for 5 minutes. Sprinkle chopped fresh herbs over the top and serve warm.
Notes
Use fresh herbs for added aroma. Store in an airtight container for 3-4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 3g
- Sodium: 440mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 140mg
