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High-Protein Veggie Bake with Cottage Cheese

Delicious High-Protein Veggie Bake with Cottage Cheese Recipe

A High-Protein Veggie Bake with Cottage Cheese, this recipe combines colorful veggies and creamy cottage cheese for a nutritious, crowd-pleasing dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Healthy Light Meals
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups cottage cheese a creamy source of protein that binds the dish together
  • 2 large eggs adds richness and helps set the bake
For the Veggies
  • 1 cup spinach packed with nutrients and adds a beautiful green color
  • 1 cup bell peppers the juicy sweetness enhances the flavor profile
  • 1 cup zucchini contributes moisture and a mild taste
  • 1 cup mushrooms adds umami and depth to the veggie medley
  • ½ cup onion provides a savory base
  • 2 cloves garlic infuses the dish with aromatic goodness
For the Grains
  • 1 cup cooked quinoa or brown rice offers a hearty texture
For the Seasoning
  • 1 teaspoon dried oregano enhances the Mediterranean flavors
  • 1 teaspoon dried basil adds a hint of sweetness and freshness
  • to taste salt and pepper essential for bringing out all the flavors
For the Topping
  • ½ cup shredded mozzarella cheese provides a delightful gooeyness
  • to taste fresh parsley adds a pop of color and freshness before serving

Equipment

  • large skillet
  • Baking Dish
  • Mixing Bowl

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather all your ingredients to streamline the cooking process.
    High-Protein Veggie Bake with Cottage Cheese
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add ½ cup of finely chopped onions and 2 minced garlic cloves, sautéing for about 3–4 minutes until translucent.
    High-Protein Veggie Bake with Cottage Cheese
  3. Toss in 1 cup of diced bell peppers, 1 cup of grated zucchini, and 1 cup of diced mushrooms. Cook for 5–6 minutes, then stir in 1 cup of finely chopped spinach and cook until just wilted.
    High-Protein Veggie Bake with Cottage Cheese
  4. In a large bowl, combine 2 cups of cottage cheese, 1 cup of cooked quinoa or brown rice, ½ cup of shredded mozzarella cheese, and 2 large eggs. Add 1 teaspoon each of dried oregano and dried basil, along with salt and pepper to taste.
    High-Protein Veggie Bake with Cottage Cheese
  5. Add the sautéed veggies to the cottage cheese mixture and stir thoroughly.
    High-Protein Veggie Bake with Cottage Cheese
  6. Grease a 9x13 inch baking dish with olive oil. Pour the mixture into the dish and spread evenly.
    High-Protein Veggie Bake with Cottage Cheese
  7. Bake for 30–35 minutes until the top is slightly golden and firm to the touch.
    High-Protein Veggie Bake with Cottage Cheese
  8. Let the dish cool for a few minutes, then garnish with fresh chopped parsley before serving.
    High-Protein Veggie Bake with Cottage Cheese
  9. Slice the bake into squares for easy serving and enjoy warm with your favorite sides.
    High-Protein Veggie Bake with Cottage Cheese

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 400mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 35mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in slices for up to 3 months.

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