Description
A warm, cheesy vegetable bake that combines creamy cottage cheese with roasted veggies for a wholesome comfort dish.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 1 cup spinach, chopped
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup cottage cheese
- 2 large eggs
- 1 cup shredded mozzarella (divided)
- ½ cup grated Parmesan
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Toss zucchinis, bell pepper, and tomatoes with olive oil, oregano, garlic powder, salt, and pepper on a baking sheet. Roast for 15 minutes.
- In a bowl, whisk together cottage cheese and eggs until smooth. Fold in half of the mozzarella and season with salt and pepper.
- Spread chopped spinach in the bottom of the baking dish. Layer the roasted vegetables on top.
- Pour the cottage cheese mixture over the vegetables, smoothing out with a spatula. Top with remaining mozzarella and grated Parmesan.
- Bake for 30–35 minutes until golden on top and set in the middle.
- Let rest for 10 minutes before garnishing with basil or parsley before serving.
Notes
Roasting draws out excess moisture from the vegetables, intensifying their flavor. Be sure to let the dish rest before cutting for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: cottage cheese, vegetable bake, healthy casserole