Cottage Cheese and Veggie Bake – A High-Protein, Cozy, Wholesome Casserole

There’s something undeniably comforting about a warm, hearty casserole—especially one that’s loaded with vegetables, protein-packed cottage cheese, and just enough melted cheese to make every bite satisfying. This Cottage Cheese and Veggie Bake is the kind of dish you turn to when you want something nourishing, cozy, and incredibly easy to prepare. It’s light enough for a weekday lunch yet hearty enough to serve as a full dinner. And best of all, it’s one of those dishes that tastes just as good—sometimes even better—the next day.

If you’ve never cooked with cottage cheese, this recipe is a perfect introduction. While cottage cheese gets a reputation for being a simple breakfast food, it transforms beautifully when baked. Inside a casserole, it melts slightly, becoming creamy while still holding body, giving the bake a deliciously tender texture. When combined with eggs, vegetables, and melted cheese, it creates a fluffy, savory dish that feels like a cross between a crustless quiche and a veggie lasagna—without any of the heaviness.

The vegetables bring color, texture, and nutrition. Zucchini keeps things moist, bell peppers add sweetness, spinach gives a leafy richness, and onions and garlic provide the savory backbone. Together, they create a flavor profile that’s bright, fresh, and deeply satisfying. You can easily swap in whatever vegetables you have on hand, making this an excellent clean-out-the-fridge recipe.

This Cottage Cheese and Veggie Bake is also ideal for meal prep. Slice it into squares, refrigerate, and enjoy throughout the week. It reheats wonderfully and makes a perfect choice for protein-packed breakfasts, work lunches, or quick dinners. It’s mild enough for picky eaters but flavorful enough for the whole family.

Whether you’re looking for a healthier comfort food recipe, need a high-protein vegetarian dish, or simply want a new casserole to add to your rotation, this veggie bake checks all the boxes. Cozy, nutritious, versatile, and delicious—this is one of those recipes you’ll come back to again and again.

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Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 2 cups fresh spinach, chopped
• 1 cup cottage cheese
• 1 cup shredded mozzarella or cheddar
• 4 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• Optional: 1/4 teaspoon crushed red pepper flakes
• Optional garnish: parsley or chives

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Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened.
3. Add garlic, zucchini, and bell pepper. Sauté 5–6 minutes until vegetables begin to soften.
4. Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
5. In a large bowl, whisk eggs, salt, pepper, and Italian seasoning.
6. Add cottage cheese and half of the shredded cheese, mixing until combined.
7. Fold in the cooked vegetables.
8. Pour mixture into a greased 8×8 or 9×9 baking dish.
9. Top with remaining shredded cheese.
10. Bake for 30–35 minutes, until set in the center and lightly golden on top.
11. Let cool 10 minutes before slicing. Garnish with herbs if desired.

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Tips & Tricks

Drain moisture if needed:
If your zucchini is extra watery, pat it dry to prevent a soggy bake.

Boost the protein:
Add an extra half-cup of cottage cheese or stir in cooked quinoa.

Make it extra cheesy:
Use a blend of mozzarella, cheddar, and Parmesan for maximum flavor.

Want a firmer bake?
Bake 5–10 minutes longer until deeply golden.

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Variations

Mediterranean Style:
Add olives, sun-dried tomatoes, and feta instead of mozzarella.

Southwest Twist:
Use black beans, corn, chili powder, and pepper jack cheese.

Broccoli & Cheddar:
Replace spinach with small broccoli florets and use sharp cheddar.

Mushroom Lovers:
Add sautéed mushrooms for a deeper savory flavor.

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Serving Suggestions

• Serve warm with a fresh side salad.
• Pair with roasted potatoes for a heartier dinner.
• Enjoy as a protein-packed breakfast with fruit.
• Slice into squares for meal prep containers.

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Storage Information

Refrigerator:
Store covered for 4–5 days.

Freezer:
Freeze slices individually for up to 2 months.

Reheat:
Microwave 60–90 seconds or reheat in a 300°F oven until warm.

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FAQ

Can I use low-fat cottage cheese?
Yes, but full-fat gives the best texture.

Can I add meat to this?
Absolutely—cook ground turkey, sausage, or bacon and fold it in.

Does the cottage cheese taste strong?
No—the flavor becomes mild and creamy once baked.

Can I make this dairy-free?
Use dairy-free cottage cheese alternatives and vegan cheese shreds.

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History / Fun Facts

Cottage cheese has roots going back thousands of years, originally made as a simple curd cheese in farmhouses. Its mild flavor and high protein content have made it a staple across cultures, from Eastern European breakfasts to American health food trends. Veggie bakes and casseroles became especially popular in the mid-20th century as convenient, wholesome meals that stretched ingredients to feed a family. Today, this Cottage Cheese and Veggie Bake blends both traditions—nutrient-dense cottage cheese and colorful vegetables—creating a modern, wholesome, comforting meal perfect for any table.