Cottage Cheese and Veggie Bake
A creamy, flavorful, and nutritious bake combining cottage cheese with a rainbow of vegetables, perfect for quick and healthy family meals.
Ingredients
Base Ingredients
- 2 cups cottage cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Vegetable Ingredients
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup chopped spinach (fresh or frozen, thawed)
- 1 cup diced bell peppers (any color)
- 1 cup chopped tomatoes (fresh or canned)
- 1 cup grated carrots (about 2 medium carrots)
Topping Ingredients
- 1 cup shredded cheese of choice (cheddar, mozzarella, or a dairy-free option) Optional for a lighter dish.
- Fresh herbs (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare your veggies: If using fresh veggies, wash and chop them according to the list above. If you are using frozen spinach, make sure to thaw and squeeze out any excess water.
- In a large mixing bowl, combine the cottage cheese, eggs, garlic powder, onion powder, and a pinch of salt and pepper. Stir until well combined.
- Gently fold in the shredded zucchini, chopped spinach, diced bell peppers, chopped tomatoes, and grated carrots into the cottage cheese mixture. Ensure the vegetables are evenly coated.
- Spoon the mixture into a lightly greased 9x13-inch baking dish, spreading it evenly.
- Sprinkle the shredded cheese on top of the mixture, covering it evenly.
Baking
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the vegetables are tender.
Serving
- Allow to cool slightly before serving. Garnish with fresh herbs if desired.
- Serve warm and enjoy the creamy, veggie-packed goodness!
Notes
Customize your veggies based on what's in season. For a vegan version, consider using a dairy-free cheese alternative or omit the cheese altogether. Don’t forget the fresh herbs to enhance flavor. If you need an egg substitute, use unsweetened applesauce or a flax egg.