Irresistible Cottage Cheese and Veggie Bake
This Cottage Cheese and Veggie Bake combines creamy cottage cheese, sautéed vegetables, and gooey cheddar cheese for a comforting yet nutritious meal. Perfect for a wholesome family dinner, potluck, or meal prep, it’s packed with protein and flavor while staying light and satisfying.
Equipment
- Skillet
- Mixing Bowl
- Whisk
- Baking dish
- Oven
Ingredients
Main Ingredients
- 16 oz cottage cheese
- 2 large eggs
- 1 cup shredded cheddar cheese
- 2 cups mixed vegetables bell peppers, zucchini, broccoli, chopped
- ½ cup onion finely chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- salt and black pepper to taste
- ½ cup breadcrumbs or panko optional
- 2 tbsp olive oil
Instructions
- Step 1 – Prepare Ingredients: Preheat oven to 350°F (177°C). Chop mixed vegetables and onions.
- Step 2 – Whisk the Cottage Cheese Mixture: In a large bowl, whisk together cottage cheese, eggs, dried basil, dried oregano, salt, and pepper.
- Step 3 – Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add vegetables and onions; sauté 3–4 minutes until slightly softened.
- Step 4 – Layer the Vegetables: Spread sautéed vegetables evenly in a greased baking dish.
- Step 5 – Add the Cottage Cheese Mixture: Pour the cottage cheese mixture over the vegetables and spread evenly.
- Step 6 – Add Cheese and Breadcrumbs: Top with shredded cheddar cheese and breadcrumbs (if using).
- Step 7 – Bake: Bake for 25–30 minutes until the top is golden brown and cheese is bubbly.
- Step 8 – Cool and Serve: Let cool for 5 minutes before slicing. Serve warm and enjoy!
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. To freeze, portion and store for up to 2 months. Reheat in the oven for best texture. Add extra vegetables or substitute cheddar with mozzarella or gouda for a flavor variation. Perfect for meal prep or a cozy weeknight dinner!