If you’re looking for a dish that’s both comforting and nutritious, look no further than a Baked Cottage Cheese Veggie Casserole. This hearty, protein-packed meal brings together the creamy goodness of cottage cheese with the natural sweetness and flavor of roasted vegetables. It’s a wholesome dish you can enjoy for dinner, meal prep for the week, or even serve at a family gathering.
Why You’ll Love This Baked Cottage Cheese and Veggie Casserole
This casserole is the perfect balance of creamy and fresh, packed with all the nutrients you need to power through your day. The combination of cottage cheese with fiber-rich veggies creates a nutritious meal that’s both satisfying and guilt-free. Whether you’re trying to eat healthier or just looking for a flavorful vegetarian dish, this casserole hits the spot.
What Makes This Casserole So Special?
Unlike many other casseroles that rely on heavy creams or cheese, this version uses cottage cheese to keep things light while still giving you that satisfying creamy texture. It’s a great low-fat option that’s high in protein, perfect for a balanced meal.
How to Customize Your Baked Cottage Cheese Veggie Casserole
This casserole is incredibly versatile. Feel free to swap out the vegetables depending on what you have on hand. Got broccoli or carrots in the fridge? Toss them in! Love some heat? Add a pinch of chili flakes. The possibilities are endless, and you can truly make this dish your own.
Perfect Baked Cottage Cheese Veggie Casserole
Equipment
- 1 Baking dish 9×13
- 1 Mixing bowls
- 1 whisk
- 1 Knife and cutting board
- 1 Oven
Ingredients
- 2 cups low-fat cottage cheese
- 1 zucchini sliced
- 1 bell pepper diced
- 1 cup spinach chopped
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1/2 cup shredded mozzarella cheese
- 3 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes optional
- Olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13 baking dish and set aside.
- Prepare the vegetables : Heat a drizzle of olive oil in a pan over medium heat. Sauté the onions and garlic until fragrant, about 2-3 minutes. Add the zucchini, bell pepper, and spinach, and cook until softened, another 4-5 minutes. Remove from heat and set aside.
- Mix the wet ingredients : In a large bowl, whisk together the cottage cheese, eggs, salt, black pepper, and Italian seasoning until smooth.
- Assemble the casserole : Layer the sautéed vegetables evenly in the greased baking dish. Pour the cottage cheese mixture over the top. Scatter the halved cherry tomatoes across the dish. Sprinkle with shredded mozzarella cheese for that perfect golden top.
- Bake : Place the dish in the preheated oven and bake for 35-40 minutes, or until the casserole is set and the top is golden brown.
- Serve : Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!
Notes
- You can add more vegetables like mushrooms, broccoli, or kale for added flavor and nutrition.
- For a more decadent version, feel free to use full-fat cottage cheese.
- This casserole can be stored in the fridge for up to 3 days, making it perfect for meal prep.
Now you’ve got the perfect Baked Cottage Cheese Veggie Casserole recipe—nutritious, creamy, and packed with flavors! Give it a try and let us know how it turns out!
