High-Protein Veggie Bake with Cottage Cheese for Every Craving

This High-Protein Veggie Bake with Cottage Cheese is a delightful symphony of textures and tastes, packed with protein and fiber, perfect for busy weeknights.

Print Pin

Course: Main Dishes

Cuisine: Mediterranean

Keyword: comfort food, Cottage Cheese, Healthy Recipe, high protein, quick dinner, Veggie Bake

Prep Time: 20

Cook Time: 35

Cooling Time: 5

Total Time: 1

Servings: slices

Calories: 230kcal

Equipment

large skillet
large bowl
9x13 inch baking dish

Ingredients

For the Base

2 cups Cottage cheese a rich source of protein that adds creaminess
2 large Eggs bind all the ingredients together while providing additional protein
1 cup Cooked quinoa or brown rice adds a hearty texture and staying power

For the Veggies

2 cups Spinach packed with nutrients, this leafy green adds freshness
1 cup Bell peppers contribute vibrant color and a sweet crunch
1 medium Zucchini contributes moisture and helps keep the bake light
1 cup Mushrooms lend an earthy flavor and meaty texture
1 medium Onion caramelizes beautifully, giving depth to the dish
3 cloves Garlic infuses the bake with a delightful aroma and savory taste

Seasonings & Garnish

1 teaspoon Dried oregano brings a hint of Mediterranean flavor
1 teaspoon Dried basil adds a touch of sweetness to balance the dish
to taste Salt and pepper essential for elevating all your delicious flavors
½ cup Shredded mozzarella cheese melts beautifully for a toasty finish
1 tablespoon Olive oil helps sauté and enhances the flavors of the veggies
¼ cup Fresh parsley adds a splash of color and freshness

Instructions

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Gather all your ingredients.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until translucent and fragrant.
Add diced bell peppers, grated zucchini, and diced mushrooms to the skillet. Cook for 5-6 minutes until tender. Stir in chopped spinach and cook for about 2 minutes until wilted. Remove from heat and let cool slightly.
In a large bowl, combine cottage cheese, cooked quinoa or brown rice, shredded mozzarella cheese, and eggs. Add dried oregano, dried basil, salt, and pepper. Mix until well combined.
Gently fold the sautéed vegetable mixture into the cottage cheese mixture until evenly distributed.
Grease a 9x13-inch baking dish with olive oil and spread the veggie and cheese mixture evenly.
Bake in the preheated oven for 30-35 minutes until the top is slightly golden and firm to the touch.
Remove from oven and cool for 5 minutes. Sprinkle fresh parsley on top before serving.
Cut into squares and serve warm, either alone or as a side dish.

Notes

Ensure your veggies are finely chopped for even cooking. Let the bake cool before slicing for cleaner cuts. Experiment with different cheeses for variety.

Nutrition