Cottage Cheese Veggie Bake Recipe for a Flavor-Packed Feast

Experience a creamy and savory Cottage Cheese Veggie Bake, packed with high-quality protein and colorful veggies.

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Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 4 servings

Course: Casserole

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Cottage Cheese Use dairy-free for vegan option
2 large Eggs Or use flaxseed or chia eggs for plant-based

For the Veggies

2 cups Mixed Vegetables Fresh or frozen, chopped small

For the Flavor

1 teaspoon Garlic Powder Fresh garlic can elevate the flavor
1 teaspoon Onion Powder Or use sautéed fresh chopped onions

For Seasoning

1 teaspoon Salt
1/2 teaspoon Pepper

For the Topping

1 cup Shredded Cheddar Cheese Substitute with mozzarella or dairy-free

Equipment

9x9-inch baking dish
Mixing Bowl
spatula

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish with olive oil.
Thaw and drain frozen mixed vegetables or chop fresh vegetables into bite-sized pieces.
In a large mixing bowl, combine cottage cheese, eggs, garlic powder, onion powder, salt, and pepper until smooth.
Fold in prepared mixed vegetables and half of the shredded cheddar cheese until well combined.
Pour the mixture into the greased baking dish and top with remaining cheddar cheese.
Bake for 25 to 30 minutes until golden and set, checking with a toothpick for doneness.
Let it cool for 5 to 10 minutes before serving. Garnish with fresh herbs if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 14gProtein: 20gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 1mg

Notes

This recipe is perfect for meal prepping; make a larger batch and freeze for easy future meals.

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