High-Protein Veggie Cheese Bake

This protein-packed cottage cheese veggie bake has become my go-to recipe whenever I need a nutritious meal that satisfies my family's appetite while keeping our health goals on track. The creamy texture combined with vibrant vegetables creates a comforting dish that works beautifully for any meal of the day.

I first created this recipe during a busy week when I needed something that could pull double duty as both breakfast and lunch options. Now it's become our Sunday prep staple, ensuring we always have something nutritious ready to grab throughout the week.

Ingredients

• 2 cups low-fat cottage cheese: Provides the protein foundation while staying lighter than ricotta
• 1½ cups shredded cheddar cheese: Adds that satisfying melty texture everyone craves
• 2 large eggs: Work as the binding agent that helps everything set beautifully
• 1 cup broccoli florets: Deliver fiber and vibrant green color—choose fresh over frozen for best texture
• 1 cup bell peppers: Add sweetness and vitamin C—pick a mix of colors for visual appeal
• ½ cup onion: Creates the aromatic base that flavors the entire dish
• ½ cup zucchini: Contributes moisture and subtle flavor without overwhelming
• ¼ cup grated Parmesan cheese: Creates that irresistible golden top crust
• 1 teaspoon garlic powder: Infuses every bite with savory depth
• 1 teaspoon dried basil and ½ teaspoon dried oregano: Give that Italian-inspired profile
• Salt and pepper to taste: Always adjust according to your preference
• 1 tablespoon olive oil: Ensures nothing sticks to your baking dish

Step-by-Step Instructions

Prepare Your Baking Dish:

Preheat your oven to 375°F and thoroughly grease your 9×9-inch baking dish with the olive oil. Take care to cover the corners well as this is where sticking typically occurs.

Create The Base Mixture:

In a large bowl, whisk together cottage cheese and eggs until relatively smooth. This step is crucial for creating a consistent texture throughout the bake. Add the garlic powder, dried basil, oregano, salt, and pepper, whisking until all seasonings are evenly distributed throughout the mixture.

Incorporate Cheese And Vegetables:

Gently fold in the shredded cheddar, Parmesan, and all chopped vegetables. Use a folding motion rather than aggressive stirring to maintain the vegetables' integrity and ensure even distribution throughout the mixture. The bowl will be quite full at this point, so work slowly and carefully.

Transfer And Bake:

Pour the entire mixture into your prepared baking dish, using a spatula to spread it evenly and push it into the corners. The top should be relatively flat to ensure even baking. Place in the preheated oven on the middle rack for optimal heat distribution.

Finish And Rest:

Bake for 30-35 minutes, watching for the golden brown top and set center. You'll know it's done when a knife inserted into the center comes out clean. Allow the bake to rest for at least 5 minutes before slicing—this resting period is essential for clean slices.

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My favorite trick with this recipe is adding a pinch of nutmeg to the base mixture. It's something my grandmother always did with her cheese dishes, and while you can't quite identify the flavor, it adds a warmth and complexity that makes people ask for the recipe every time.

Storage Instructions

This veggie bake is an excellent meal prep option. After cooling completely, slice into individual portions and store in airtight containers in the refrigerator for up to 4 days. For longer storage, wrap individual portions tightly in plastic wrap and then foil before freezing for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave for 1-2 minutes or in a 350°F oven until warmed through.

Vegetable Variations

The beauty of this recipe lies in its flexibility. When spring arrives, try asparagus tips and fresh peas. Summer calls for cherry tomatoes and fresh basil. Fall is perfect for butternut squash and sage. Winter works beautifully with kale and mushrooms. Just maintain the same overall volume of vegetables (about 3 cups total) to keep the consistency right. For leafy greens like spinach, make sure to cook and drain them first to remove excess moisture.

Serving Suggestions

While this bake stands perfectly on its own, it pairs wonderfully with a simple green salad dressed with lemon vinaigrette for lunch or dinner. For breakfast, serve a slice alongside some fresh fruit. My family loves it with a dollop of salsa or hot sauce on top for a flavor boost. When entertaining, cut into small squares and serve as protein-rich appetizers that won't weigh guests down.

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This recipe is a family favorite, and I hope it becomes one of yours too. It's simple, versatile, and delicious—perfect for any occasion.

Frequently Asked Questions

→ Can I use different vegetables in this cottage cheese bake?

Absolutely! While the recipe calls for broccoli, bell peppers, onion, and zucchini, you can easily substitute or add vegetables like spinach, mushrooms, tomatoes, cauliflower, or carrots based on your preferences or what you have available.

→ How can I make this dish more protein-rich?

To increase the protein content, you can add cooked ground turkey, chicken, or plant-based protein crumbles. You could also mix in some quinoa or increase the amount of cottage cheese used in the recipe.

→ Is this cottage cheese veggie bake suitable for meal prep?

Yes, this dish is excellent for meal prep! Once cooled, you can portion it into individual containers and store in the refrigerator for up to 4 days. Reheat portions in the microwave for 1-2 minutes or in a 350°F oven until warmed through.

→ Can I make this dish vegetarian or gluten-free?

This dish is already vegetarian as written. It's also naturally gluten-free, but always check your cheese and seasoning labels to ensure they don't contain gluten additives if you have celiac disease or gluten sensitivity.

→ What can I serve with the cottage cheese veggie bake?

This versatile dish pairs well with a fresh green salad, roasted potatoes, quinoa, brown rice, or crusty whole grain bread. For a lighter meal, serve with a simple side of sliced tomatoes or cucumber.

→ Can I freeze this cottage cheese veggie bake?

Yes, you can freeze this dish. Allow it to cool completely, then wrap portions tightly in plastic wrap and aluminum foil or place in airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.