Cottage Cheese and Veggie Bake: A Wholesome Comfort Dish Recipe

Introduction

This Cottage Cheese and Veggie Bake is a wholesome comfort dish packed with fresh vegetables and creamy cheeses. It’s an easy, satisfying meal perfect for any night of the week that you’ll want to make again and again.

Ingredients

• 2 medium zucchinis, sliced
• 1 cup spinach, chopped
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup cottage cheese
• 2 large eggs
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a baking tray, toss the zucchini, red bell pepper, and cherry tomatoes with olive oil, dried oregano, garlic powder, salt, and pepper. Roast the vegetables for 15 minutes to reduce moisture and enhance their flavor.
2. Step 2: While the vegetables roast, mix the cottage cheese, eggs, and half of the shredded mozzarella in a bowl until well combined.
3. Step 3: Lightly grease a baking dish. Spread the roasted vegetables evenly in the dish and add the chopped spinach on top. Pour the cottage cheese mixture over the layered veggies.
4. Step 4: Sprinkle the remaining mozzarella and grated Parmesan over the top. Bake for 30 to 35 minutes, until the bake is golden brown and bubbly.
5. Step 5: Remove from the oven and let it rest for 10 minutes. Garnish with fresh basil or parsley before serving.

Tips & Variations

• Roasting watery vegetables first helps avoid a soggy bake and concentrates their flavor.
• If your cottage cheese is very wet, drain it slightly for a firmer texture.
• Swap the spinach for kale or add mushrooms to vary the vegetable mix.
• This dish works great as a side or a main course paired with a salad or crusty bread.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The bake maintains its texture best when reheated in an oven rather than a microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of mozzarella and Parmesan?

Yes, you can substitute mozzarella with cheddar or Monterey Jack for a different flavor. Parmesan can be swapped with Asiago or Pecorino Romano for a similar salty finish.

Is this recipe suitable for a vegetarian diet?

Absolutely. This bake uses no meat and is perfect for vegetarians. Just be sure to check your cheese for animal rennet if you prefer strictly vegetarian cheeses.

Cottage Cheese and Veggie Bake: A Wholesome Comfort Dish Recipe

Print Recipe

★★★★★

4.4 from 76 reviews

This Cottage Cheese and Veggie Bake is a wholesome, comforting dish loaded with tender roasted zucchini, bell peppers, cherry tomatoes, and fresh spinach. Combined with creamy cottage cheese, eggs, and melted mozzarella and Parmesan, it’s an easy, nutritious meal perfect as a hearty side or satisfying main. The layering of roasted veggies and cheesy custard creates a golden, bubbly casserole that you’ll crave again and again.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables

• 2 medium zucchinis, sliced
• 1 cup spinach, chopped
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved

Cheese and Eggs

• 1 cup cottage cheese
• 2 large eggs
• 1 cup shredded mozzarella, divided
• ½ cup grated Parmesan

Seasonings and Oils

• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and pepper, to taste

Garnish

• Fresh basil or parsley, for garnish

Instructions

1. Preheat and roast vegetables: Preheat your oven to 375°F (190°C). Toss the sliced zucchinis, diced red bell pepper, and halved cherry tomatoes with olive oil, dried oregano, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 15 minutes until the vegetables are tender but not mushy.
2. Prepare cheese mixture: In a bowl, combine the cottage cheese, eggs, and half of the shredded mozzarella. Mix well until smooth and creamy. This mixture will add richness and bind the bake together.
3. Assemble the bake: Lightly grease a baking dish. Layer the roasted vegetables and chopped spinach evenly in the dish. Pour the cottage cheese mixture over the vegetables, spreading it evenly. Sprinkle the remaining mozzarella and grated Parmesan on top to create a cheesy crust.
4. Bake until bubbly: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The top should be golden brown and bubbly, and the casserole set.
5. Rest and garnish: Remove the bake from the oven and let it rest for 10 minutes to set. Garnish with fresh basil or parsley before serving to add a fresh, vibrant note.

Notes

• Roast watery vegetables like zucchini and tomatoes first to avoid sogginess in the final dish.
• If your cottage cheese is very wet, drain it to prevent excess moisture.
• Spinach can be swapped with kale or add mushrooms for variety and extra nutrition.
• This bake works well both as a hearty side dish or a nutritious main meal.

Keywords: cottage cheese bake, vegetable casserole, healthy comfort food, baked veggies with cheese, low fat vegetarian bake