Cottage Cheese Veggie Bake (Printable Version)
# What You'll Need:
→ Dairy
01 -
250 grams cottage cheese
02 -
100 grams shredded cheddar or mozzarella cheese
→ Produce
03 -
1 medium zucchini, thinly sliced
04 -
1 red bell pepper, diced
05 -
150 grams mushrooms, sliced
→ Protein
06 -
4 large eggs
→ Spices and Oils
07 -
1 tablespoon olive oil
08 -
1 teaspoon salt
09 -
½ teaspoon black pepper
10 -
½ teaspoon garlic powder
11 -
1 teaspoon dried Italian herbs
# Step-by-Step Directions:
01 -
Thinly slice zucchini using a mandoline or sharp knife; dice red bell pepper and slice mushrooms. Lightly sauté mushrooms and bell pepper in olive oil until softened, then set aside.
02 -
In a large bowl, whisk together eggs, cottage cheese, salt, pepper, garlic powder, and Italian herbs until smooth. Fold in half of the shredded cheese.
03 -
Grease an 8×8 or 9×9 inch baking dish. Layer zucchini slices first, followed by sautéed vegetables, then pour a portion of the egg and cottage cheese mixture evenly. Repeat layering until ingredients are used, finishing with the remaining shredded cheese on top.
04 -
Preheat oven to 190°C. Bake uncovered for 35 to 40 minutes until the center is set and the top is golden and bubbling.
05 -
Allow the bake to cool for 10 minutes to set before slicing and serving.
# Helpful Notes:
01 -
Sautéing moisture-rich vegetables prior to baking prevents excess water and sogginess.
02 -
Resting the bake before slicing ensures clean cuts and better structure.