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Overhead view of creamy cottage cheese curds mixed with zucchini, tomatoes, and bell peppers in a white baking dish.
FL Recipes

Cottage Cheese Veggie Bake: A Creamy High-Protein Casserole

This high-protein Cottage Cheese Veggie Bake features creamy cottage cheese curds, blistered cherry tomatoes, roasted zucchini half-moons, and diced yellow bell peppers, all crowned with a golden-brown, crispy mozzarella crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Dinner, Lunch
Cuisine: American
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cottage Cheese Veggie Bake Ingredients
  • 2 cups (450g) whole-milk cottage cheese Large or small curd, do not use fat-free
  • 4 large eggs Acts as the binder for the casserole
  • 2 medium zucchinis Sliced into half-moons
  • 1 cup (150g) red cherry tomatoes Whole
  • 1 large yellow bell pepper Finely diced
  • 1.5 cups (170g) low-moisture mozzarella cheese Freshly grated
  • 1 tbsp (15ml) olive oil For searing
  • 1 tsp (5g) kosher salt Divided
  • 1 tsp (3g) garlic powder
  • 2 tbsp (8g) fresh parsley Finely chopped, for garnish
  • 1 pinch black pepper Freshly cracked, to taste

Equipment

  • 1 9x13-inch (23x33cm) White Ceramic Baking Dish Essential for even heat distribution.
  • 1 Large Cast-Iron Skillet Used for blistering tomatoes and searing zucchini.

Method
 

Preparing the Cottage Cheese Veggie Bake
  1. Preheat oven to 375°F (190°C) and grease a rectangular ceramic baking dish. Slice zucchini into half-moons, toss with a pinch of kosher salt, let sit for 10 minutes, then pat dry.
  2. Heat olive oil in a skillet over medium-high heat. Blister cherry tomatoes for 2-3 minutes, then remove. In the same pan, sear the zucchini for 3-4 minutes until lightly golden.
  3. In a large bowl, whisk the eggs until frothy. Gently fold in the cottage cheese curds, garlic powder, remaining salt, and half the black pepper.
  4. Fold the seared zucchini, blistered tomatoes, and diced yellow bell peppers into the egg and cheese mixture. Pour evenly into the prepared baking dish.
  5. Sprinkle the grated mozzarella evenly over the top. Bake uncovered for 30-35 minutes until the cheese is melted, golden-brown, and bubbly around the edges.
  6. Let the casserole rest for 10 minutes to set. Garnish with chopped fresh parsley and a heavy dusting of black pepper before slicing.

Nutrition

Calories: 245kcalProtein: 21gFat: 14gFiber: 2g

Notes

Tip 1: Always salt and drain your zucchini before searing to prevent a watery casserole.
Tip 2: Grate your own mozzarella to achieve the perfect crispy, bubbly golden-brown crust.
Keyword Cottage Cheese Veggie Bake,high-protein bake,vegetarian casserole

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