High-Protein Veggie Bake with Cottage Cheese Recipe
If you’re on the hunt for a delicious, satisfying meal that packs both flavor and nutrition, look no further than this High-Protein Veggie Bake with Cottage Cheese. This colorful bake is loaded with tender veggies, creamy cottage cheese, and just the right amount of cheesy goodness. It’s a fantastic choice for breakfast, lunch, or dinner, and it’s so easy to throw together. Whether you’re meal-prepping for the week or feeding a hungry family, this dish will quickly become a staple in your kitchen!
Ingredients You’ll Need
The ingredients for this High-Protein Veggie Bake with Cottage Cheese are simple, fresh, and easy to find, but each one truly shines in the final dish. Every component brings something special—whether it’s extra flavor, a dose of color, or a boost of protein—so don’t be afraid to use what you have on hand or swap in your favorite veggies!
- Olive oil: Adds richness and helps sauté the veggies for maximum flavor.
- Onion: Provides a sweet, aromatic base that enhances every bite.
- Garlic: Infuses the bake with a savory, irresistible aroma.
- Zucchini: Offers a tender texture and mild taste, soaking up all the seasonings.
- Red bell pepper: Brings color and a sweet crunch to the veggie mix.
- Broccoli florets: Add a hearty, fiber-rich bite and a punch of green.
- Baby spinach: Wilts beautifully and adds extra nutrients without overpowering the dish.
- Low-fat cottage cheese: The secret weapon for creaminess and a major protein boost.
- Shredded mozzarella or cheddar cheese: Melts into gooey, golden perfection on top and inside.
- Eggs: Bind everything together while adding even more protein power.
- Milk (any kind): Makes the bake custardy and light—use your favorite variety.
- Dried oregano: Adds subtle herby notes that complement the veggies.
- Salt: Brings out all the natural flavors in the dish.
- Black pepper: Gives a gentle kick and rounds out the seasoning.
- Cooking spray or extra oil: Prevents sticking and helps the bake release easily from the dish.
How to Make High-Protein Veggie Bake with Cottage Cheese
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Give your 8×8-inch baking dish (or a similar-sized oven-safe dish) a generous coating of cooking spray or a light brush of oil. This ensures your High-Protein Veggie Bake with Cottage Cheese won’t stick and will slice out perfectly later.
Step 2: Sauté the Veggies
Heat the olive oil in a skillet over medium heat, then add your diced onion. Sauté for 2 to 3 minutes until it softens and smells amazing. Toss in the garlic, zucchini, red bell pepper, and broccoli, and continue to sauté for another 5 to 6 minutes, stirring occasionally, until the veggies are just tender. Stir in the chopped spinach for about a minute, just until it wilts, then remove the skillet from the heat.
Step 3: Mix the Egg and Cheese Base
In a large mixing bowl, whisk together the eggs, milk, dried oregano, salt, and black pepper. Once it’s smooth, fold in the cottage cheese and half of your shredded cheese. This creamy mixture is what makes the High-Protein Veggie Bake with Cottage Cheese so luscious and satisfying.
Step 4: Combine and Assemble
Add your sautéed vegetable mixture to the bowl with the eggs and cheeses. Give everything a gentle stir so the veggies are evenly coated with the creamy base. Pour it all into your prepared baking dish and sprinkle the rest of the shredded cheese over the top for that irresistible golden crust.
Step 5: Bake to Perfection
Slide the dish into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s ready when the center is set and the top is beautifully golden and bubbly. Let the bake cool for about 5 minutes before slicing—this helps it hold together and makes serving a cinch.
How to Serve High-Protein Veggie Bake with Cottage Cheese
Garnishes
Take your High-Protein Veggie Bake with Cottage Cheese to the next level with simple garnishes like a sprinkle of fresh herbs (think parsley, chives, or basil) or a dash of red pepper flakes for a little heat. A swirl of Greek yogurt or a few cherry tomato halves add freshness and color.
Side Dishes
This bake pairs beautifully with a crisp green salad, roasted sweet potatoes, or a slice of hearty whole-grain bread. For brunch, serve it alongside fruit salad or avocado toast for a complete, balanced meal that will keep everyone happy and full.
Creative Ways to Present
Cut the bake into elegant squares for a brunch buffet, or use a round cutter for individual portions at a special gathering. You can even layer slices in a whole-grain wrap or sandwich for a grab-and-go option. However you serve it, the High-Protein Veggie Bake with Cottage Cheese always makes a bright and inviting centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the bake cool completely before transferring slices to an airtight container. Store them in the refrigerator for up to four days. The bake reheats beautifully and is perfect for busy mornings or quick lunches throughout the week.
Freezing
For longer storage, wrap individual pieces of the High-Protein Veggie Bake with Cottage Cheese tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.
Reheating
To reheat, simply microwave slices for 1 to 2 minutes until warmed through, or pop them into a 350°F oven for about 10 minutes. The bake retains its creamy texture and fresh taste, making it a fantastic meal prep staple.
FAQs
Can I use different vegetables in the High-Protein Veggie Bake with Cottage Cheese?
Absolutely! This recipe is incredibly flexible. Try swapping in mushrooms, kale, asparagus, or even diced tomatoes. Use whatever you have on hand or what’s in season for endless variety.
Is this recipe suitable for meal prep?
Yes, the High-Protein Veggie Bake with Cottage Cheese is ideal for meal prep. It keeps well in the fridge and can be reheated throughout the week, making it perfect for busy mornings or healthy lunches.
Can I make this bake dairy-free?
To make it dairy-free, use a non-dairy milk, a plant-based cheese, and substitute the cottage cheese with a vegan alternative. The texture will be slightly different, but it’ll still be delicious.
How do I know when the bake is done?
The center should be set and no longer jiggly, and the top should be golden and slightly puffed. You can insert a knife into the middle; if it comes out clean, your High-Protein Veggie Bake with Cottage Cheese is ready to enjoy!
Can I add meat for extra protein?
Definitely! Add cooked, diced chicken or turkey to the veggie mixture before baking for an extra protein boost. It’s a great way to customize the bake for different preferences.
Final Thoughts
This High-Protein Veggie Bake with Cottage Cheese is one of those special recipes that’s as nourishing as it is comforting. It’s easy, endlessly adaptable, and always a crowd-pleaser. Give it a try, and don’t be surprised if it finds a regular spot in your meal rotation!
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High-Protein Veggie Bake with Cottage Cheese Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This High-Protein Veggie Bake with Cottage Cheese is a delicious, nutritious, and easy-to-make dish packed with fresh vegetables, creamy cottage cheese, and eggs. Ideal for breakfast, brunch, or a healthy main course, this savory casserole offers a hearty protein boost while keeping calories moderate. It’s perfect for meal prep and can be customized with your favorite veggies or added protein, making it a versatile and wholesome choice for a balanced diet.
Ingredients
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup broccoli florets, chopped small
- 1 cup baby spinach, chopped
Dairy and Eggs
- 1 cup low-fat cottage cheese
- 1/2 cup shredded mozzarella or cheddar cheese
- 4 large eggs
- 1/4 cup milk (any kind)
Other Ingredients
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or extra oil for greasing
Instructions
- Preheat and grease: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish or a similar-sized oven-safe dish using cooking spray or oil.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add diced onion and cook for 2–3 minutes until softened. Add minced garlic, chopped zucchini, red bell pepper, and broccoli, sautéing for 5–6 minutes until vegetables are tender. Stir in chopped spinach and cook for 1 minute until wilted. Remove from heat.
- Mix eggs and dairy: In a large bowl, whisk together the eggs, milk, dried oregano, salt, and black pepper. Stir in the cottage cheese and half of the shredded cheese until combined.
- Combine and pour: Add the sautéed vegetables to the egg and cheese mixture, stirring gently to combine. Pour the mixture evenly into the prepared baking dish. Sprinkle the remaining shredded cheese on top.
- Bake and serve: Bake in the preheated oven for 30–35 minutes, or until the center is set and the top is golden brown. Remove from oven and let cool for 5 minutes before slicing and serving.
Notes
- This dish is perfect for meal prep and can be refrigerated and reheated throughout the week.
- Feel free to swap in other vegetables such as mushrooms, kale, or asparagus depending on your preference.
- For extra protein, add diced cooked chicken or turkey to the vegetable mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 190
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 170mg
