Cottage Cheese and Veggie Bake

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Servings

4–6

 

Prep Time

15 minutes

 

Bake Time

35–40 minutes

 

Recipe and Photo courtesy of Mediterranean Diet 23.1.26

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A light, protein-rich Mediterranean-style bake packed with colourful vegetables and creamy cottage cheese. Perfect for breakfast, lunch, or a healthy dinner.

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Ingredients

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• 2 cups cottage cheese

• 3 large eggs

• ½ cup shredded mozzarella or cheddar cheese

• 1 zucchini, grated and squeezed dry

• 1 red bell pepper, finely chopped

• 1 cup spinach, chopped

• 1 small onion, finely diced

• 1 clove garlic, minced

• 2 tablespoons olive oil

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• Salt and black pepper to taste

 

Optional add-ins

• Mushrooms, tomatoes, olives, feta cheese, or fresh herbs

 

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Method

 

1. Preheat oven to 180°C (350°F). Lightly grease a baking dish.
 

2. Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft.
 

3. Add bell pepper and zucchini. Cook for 3–4 minutes until slightly tender. Remove from heat and let cool slightly.
 

4. In a large bowl, whisk eggs. Add cottage cheese, shredded cheese, oregano, basil, salt, and pepper.
 

5. Stir in the cooked vegetables and spinach. Mix until well combined.
 

6. Pour mixture into the prepared baking dish and smooth the top.
 

7. Bake for 35–40 minutes until set in the center and lightly golden on top.
 

8. Rest for 10 minutes before slicing and serving.

 

Tips

• Squeeze excess moisture from zucchini for best texture

• Serve with a fresh salad or whole-grain toast

• Stores well in the fridge for up to 3 days

• Can be reheated or enjoyed cold