Cottage Cheese Veggie Bake

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Some recipes manage to be nourishing, comforting, colorful, and satisfying all at once — this Mediterranean Cottage Cheese Veggie Bake is one of them. It’s the kind of dish you can slice into thick squares, admire the layers of vegetables and creamy filling, and feel good knowing it’s both healthy and deeply delicious. Whether you serve it warm from the oven or enjoy it cold straight from the fridge, it holds together beautifully and tastes even better the next day.

This bake is inspired by Mediterranean flavors — fresh vegetables, herbs, olive oil, and creamy dairy — but it’s simple enough for everyday cooking. Cottage cheese is the star ingredient here, adding protein, moisture, and a subtle tang that pairs perfectly with eggs and vegetables. The result is something between a crustless quiche, a vegetable casserole, and a baked savory cheesecake — light yet filling, hearty but not heavy.

It’s ideal for:

  • Make-ahead breakfasts

  • Brunch spreads

  • Meatless dinners

  • Meal prep for the week

  • Anyone looking for a high-protein, veggie-forward dish

Let’s walk through everything — ingredients, substitutions, step-by-step instructions, tips, variations, and storage — so you can make this perfectly every time.

Why Cottage Cheese Works So Well in This Bake

Cottage cheese often gets overlooked, but it’s one of the best ingredients for baked savory dishes. When baked with eggs, it:

  • Becomes creamy and tender

  • Adds structure without heaviness

  • Boosts protein significantly

  • Keeps the bake moist without needing lots of fat

Unlike ricotta or cream cheese, cottage cheese gives you a lighter texture while still feeling indulgent. If you prefer a smoother consistency, you can blend it — but leaving it slightly textured adds rustic charm.

Ingredients (Serves 6–8)

Vegetables

  • 1 cup broccoli florets, finely chopped

  • 1 cup mushrooms, sliced

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • ½ small red onion, finely chopped

  • 2 cups fresh spinach, chopped

Cheese & Eggs

  • 2 cups cottage cheese (full-fat or low-fat)

  • 6 large eggs

  • ½ cup shredded mozzarella cheese

  • ¼ cup grated Parmesan cheese

Herbs, Seasonings & Fat

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • ½ teaspoon smoked paprika

  • ½ teaspoon black pepper

  • ¾ teaspoon salt (adjust to taste)

  • ¼ teaspoon red pepper flakes (optional)

Optional Add-Ins

  • Kalamata olives, sliced

  • Sun-dried tomatoes

  • Fresh basil or parsley

  • Feta cheese (small amount)

Equipment Needed

  • 9×9-inch baking dish (or similar size)

  • Large skillet

  • Mixing bowl

  • Whisk

  • Cutting board & knife

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C).

Lightly grease your baking dish with olive oil or nonstick spray. Set aside.

Step 2: Cook the Vegetables

This step is crucial — pre-cooking the vegetables prevents excess moisture and ensures everything bakes evenly.

Heat olive oil in a large skillet over medium heat.

Add:

  • Red onion

  • Bell peppers

  • Mushrooms

Sauté for 5–6 minutes, stirring occasionally, until softened and lightly golden.

Add garlic and cook for 30 seconds, just until fragrant.

Stir in broccoli and spinach. Cook another 2–3 minutes, until the spinach wilts and the broccoli softens slightly.

Remove from heat and let cool slightly.

Step 3: Prepare the Egg & Cottage Cheese Mixture

In a large mixing bowl, whisk the eggs until well combined.

Add:

  • Cottage cheese

  • Mozzarella

  • Parmesan

  • Oregano

  • Thyme

  • Paprika

  • Salt

  • Black pepper

  • Red pepper flakes (if using)

Stir gently until everything is evenly incorporated.

Optional: For a smoother texture, blend the cottage cheese before mixing.

Step 4: Combine Everything

Fold the cooked vegetables into the egg and cheese mixture.

Make sure vegetables are evenly distributed — this ensures every slice has color, texture, and flavor.

Step 5: Bake

Pour the mixture into the prepared baking dish.

Smooth the top gently with a spatula.

Bake uncovered for 40–45 minutes, or until:

  • The center is set

  • The top is golden

  • A knife inserted comes out mostly clean

If the top browns too quickly, loosely cover with foil during the last 10 minutes.

Step 6: Rest Before Slicing

Remove from the oven and let rest for 10–15 minutes.

This step is important — it allows the bake to firm up so you get clean, beautiful slices.

How to Serve

This dish is incredibly versatile. Serve it:

  • Warm with a side salad

  • At room temperature for brunch

  • Cold as a high-protein snack

  • With roasted potatoes or crusty bread

Top with:

  • Fresh herbs

  • A drizzle of olive oil

  • A spoon of Greek yogurt or tzatziki

Flavor Variations

Greek-Inspired

  • Add feta cheese

  • Add olives

  • Use dill instead of thyme

Italian-Style

  • Add sun-dried tomatoes

  • Use basil and oregano

  • Add a bit of ricotta

Spicy Mediterranean

  • Add chili flakes

  • Use harissa seasoning

  • Add roasted red peppers

Make-Ahead & Meal Prep Tips

This bake is perfect for meal prep.

To make ahead:

  • Assemble the night before

  • Cover and refrigerate

  • Bake fresh the next day

For meal prep:

  • Bake fully

  • Cool completely

  • Slice into portions

  • Store in airtight containers

Storage & Reheating

Refrigerator:
Store for up to 4 days

Freezer:
Freeze slices individually for up to 2 months

Reheating:

  • Oven: 350°F for 10–15 minutes

  • Microwave: Short intervals to avoid drying

Nutrition Highlights (Approximate)

  • High protein

  • Low carb

  • Vegetarian

  • Gluten-free

  • Rich in fiber and vitamins

Why This Recipe Becomes a Staple

This Mediterranean Cottage Cheese Veggie Bake isn’t flashy — it’s comforting, nourishing, and deeply satisfying. It’s the kind of recipe you make once and then keep coming back to, tweaking vegetables based on the season, adding herbs from your garden, or slicing it up for busy mornings.

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