Perfect Baked Cottage Cheese Veggie Casserole
A nutritious and creamy baked casserole made with cottage cheese and a variety of fresh vegetables. This versatile, protein-packed dish is perfect for a healthy, comforting meal.
Equipment
- 1 Baking dish 9x13
- 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 9x13 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.