Cottage Cheese Veggie Bake

Description

This Cottage Cheese Veggie Bake is a wholesome, protein-rich, and colorful dish perfect for breakfast, brunch, or a light dinner. It combines creamy cottage cheese with fresh vegetables, aromatic herbs, and a touch of seasoning, baked to perfection. The result is a fluffy, savory, and satisfying casserole that’s both nutritious and comforting. It’s vegetarian-friendly, can be made gluten-free, and is highly versatile—swap in your favorite seasonal veggies or add a sprinkle of cheese on top for extra indulgence.

Ingredients (Serves 4)

• Vegetables:

  • 1 cup broccoli florets, chopped

  • 1/2 cup bell peppers (red, yellow, or green), diced

  • 1/2 cup zucchini, diced

  • 1/2 cup carrots, grated

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/4 cup cherry tomatoes, halved

• Other Ingredients:

  • 2 cups cottage cheese (preferably low-fat or full-fat based on preference)

  • 2 large eggs

  • 1/4 cup milk (dairy or plant-based)

  • 1/4 cup grated Parmesan or cheddar (optional)

  • 1 tsp dried oregano

  • 1/2 tsp paprika

  • Salt and black pepper to taste

  • 1 tsp olive oil (for sautéing veggies)

  • Fresh herbs for garnish (parsley or chives)

Instructions

1. Preheat the Oven:
   Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar-sized casserole dish.

2. Prepare the Vegetables:

   • Heat olive oil in a skillet over medium heat.

   • Sauté onion and garlic until fragrant (2–3 minutes).

   • Add broccoli, bell peppers, zucchini, and carrots. Cook for 4–5 minutes until slightly tender. Remove from heat.

3. Mix the Base:

   • In a large bowl, whisk together cottage cheese, eggs, milk, paprika, oregano, salt, and pepper until smooth.

4. Combine:

   • Fold the sautéed vegetables into the cottage cheese mixture.

   • Add cherry tomatoes and gently mix.

5. Bake:

   • Pour mixture into the prepared baking dish.

   • Sprinkle grated cheese on top if using.

   • Bake for 25–30 minutes or until the top is golden and the bake is set.

6. Serve:

   • Let it cool for 5 minutes before slicing.

   • Garnish with fresh herbs and serve warm.

Tips & Notes

• Vegetable Variations: Spinach, mushrooms, or cauliflower work well. Adjust quantities to your taste.

• Cheese Options: Use feta, mozzarella, or vegan cheese for variations.

• Make Ahead: Prepare the mixture a day ahead; bake just before serving.

• Gluten-Free: Naturally gluten-free; ensure any added cheese or toppings are GF.

• Low-Fat Option: Use low-fat cottage cheese and omit extra cheese on top.

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Servings

• 4 servings

• Serving Size: Approximately 1 cup per person

Nutritional Information (per serving, approximate)

Health Benefits

• High in Protein: Cottage cheese provides a complete protein source, aiding muscle repair and satiety.

• Rich in Fiber & Vitamins: Vegetables supply antioxidants, fiber, and essential vitamins (A, C, K).

• Low Glycemic: Helps stabilize blood sugar, making it suitable for diabetics or those seeking balanced meals.

• Heart-Friendly: Olive oil and vegetables contribute healthy fats and phytonutrients.

Q&A About Cottage Cheese Veggie Bake

Q1: Can I make this vegan?
A: Yes! Substitute cottage cheese with vegan ricotta or tofu blend and eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg).

Q2: Can I freeze this bake?
A: Absolutely. Freeze before baking in an airtight container for up to 2 months. Bake directly from frozen, adding 10–15 minutes to cooking time.

Q3: Can I use raw vegetables without sautéing?
A: You can, but the texture may be crunchier and moisture higher. Sautéing helps soften and enhance flavor.

Q4: What can I serve this with?
A: Great as a standalone dish, or with whole-grain toast, salad, or a light soup.

Q5: Can I make it spicy?
A: Add chili flakes, cayenne, or chopped jalapeños for a kick.