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 cheese. It’s easy to prepare and perfect for a nutritious meal 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). Toss the sliced zucchinis, diced red bell pepper, and halved cherry tomatoes with olive oil, dried oregano, garlic powder, salt, and pepper. Roast the vegetables on a baking sheet for 15 minutes.
2. Step 2: In a medium bowl, mix together the cottage cheese, eggs, and half of the shredded mozzarella until well combined.
3. Step 3: Lightly grease a baking dish. Arrange the roasted vegetables and chopped spinach evenly in the dish. Pour the cottage cheese mixture over the vegetables.
4. Step 4: Sprinkle the remaining mozzarella and grated Parmesan evenly on top. Bake in the preheated oven for 30 to 35 minutes, until the cheese is golden and bubbly.
5. Step 5: Allow the bake to rest for 10 minutes before garnishing with fresh basil or parsley. Serve warm and enjoy.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the vegetables before roasting.
• Swap out mozzarella for cheddar or gouda for a different cheesy twist.
• Add cooked quinoa or rice for a heartier meal.
• Use fresh herbs like thyme or rosemary in place of oregano for a more aromatic dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or microwave in short intervals, stirring halfway.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this bake ahead of time?

Yes, you can assemble the dish and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Is this recipe suitable for gluten-free diets?

Absolutely. This recipe contains no gluten ingredients, making it safe for gluten-free diets.

Cottage Cheese and Veggie Bake: A Wholesome Comfort Dish Recipe

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★★★★★

4.9 from 143 reviews

This Cottage Cheese and Veggie Bake is a wholesome, comforting dish packed with vibrant vegetables and creamy cheeses. Roasted zucchini, bell pepper, spinach, and cherry tomatoes are layered with a luscious mixture of cottage cheese, eggs, and mozzarella, then baked to golden perfection. It’s an easy, nutritious casserole perfect for a satisfying lunch or dinner that you’ll want to make again and again.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

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

Cheese & Eggs

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

Seasonings & Oil

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

Garnish

• Fresh basil or parsley

Instructions

1. Preheat and Roast Veggies: Preheat your oven to 375°F (190°C). Place the sliced zucchinis, diced red bell pepper, and halved cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with dried oregano, garlic powder, salt, and pepper. Toss to coat evenly, then roast the vegetables in the oven for 15 minutes until they start to soften.
2. Prepare Cheese Mixture: In a medium bowl, combine the cottage cheese, eggs, and half of the shredded mozzarella. Mix thoroughly until well blended, creating a creamy filling that will bind the dish together.
3. Assemble the Bake: Grease a baking dish to prevent sticking. Spread a layer of chopped spinach evenly on the bottom, then add the roasted vegetables on top. Pour the cottage cheese and egg mixture over the veggies, spreading it evenly. Finally, sprinkle the remaining mozzarella and the grated Parmesan cheese over the top for a golden, cheesy crust.
4. Bake: Place the assembled dish in the oven and bake for 30–35 minutes. Bake until the cheese topping is beautifully golden and bubbly, and the center is set.
5. Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes to allow it to firm up slightly. Garnish with fresh basil or parsley before serving warm. Enjoy this comforting, nutritious bake as a satisfying main dish or a hearty side.

Notes

• Using fresh herbs like basil or parsley as garnish enhances the flavor and presentation.
• You can substitute spinach with kale or Swiss chard for variation.
• For a richer flavor, try adding a pinch of red pepper flakes to the vegetable seasoning before roasting.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• To make it gluten-free, ensure all seasonings and cheeses are certified gluten-free.

Keywords: cottage cheese bake, vegetable casserole, healthy veggie bake, baked cottage cheese recipe, vegetarian comfort food, zucchini bake, easy healthy dinner