Cottage Cheese Veggie Bake (Printer-Friendly Version)
Wholesome bake featuring cottage cheese and layers of tender veggies, ideal for a protein-packed meal.
# Required Ingredients:
→ Dairy
01 -
200 grams low-fat cottage cheese
02 -
100 grams shredded cheddar or mozzarella cheese
→ Produce
03 -
200 grams zucchini, thinly sliced
04 -
120 grams red bell pepper, diced
05 -
150 grams mushrooms, sliced
→ Eggs & Seasonings
06 -
4 large eggs
07 -
1 teaspoon salt
08 -
½ teaspoon ground black pepper
09 -
½ teaspoon garlic powder
10 -
1 teaspoon dried Italian herbs
→ Oils
11 -
15 milliliters olive oil
# Step-by-Step Instructions:
01 -
Thinly slice zucchini with a mandoline or sharp knife. Dice the red bell pepper and slice the mushrooms. Lightly sauté mushrooms and bell pepper in olive oil over medium heat until just softened, then set aside.
02 -
In a large bowl, whisk together eggs, cottage cheese, salt, black pepper, garlic powder, and Italian herbs until well combined. Stir in half of the shredded cheese.
03 -
Grease an 20x20 cm (8x8 inch) non-stick baking dish. Arrange a layer of sliced zucchini, followed by sautéed vegetables, then pour a portion of the egg and cottage cheese mixture over. Repeat layering until all ingredients are used. Finish by sprinkling the remaining shredded cheese on top.
04 -
Preheat oven to 190°C. Bake uncovered for 35 to 40 minutes, or until the center is set and the top is golden brown and bubbling.
05 -
Remove from oven and let cool for 10 minutes to allow proper setting. Slice and serve warm.
# Handy Cooking Tips:
01 -
Sautéing moisture-rich vegetables before baking prevents sogginess and improves texture.