Description
A simple, colorful bake featuring cottage cheese and fresh vegetables, perfect for a healthy, protein-rich meal.
Ingredients
- 1 cup cottage cheese (small-curd preferred)
- 1 cup broccoli florets, chopped
- 1 cup bell pepper, diced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup spinach, chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup shredded mozzarella cheese
- 2 eggs
- 1 tablespoon olive oil (plus more for greasing)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- Cooking spray or olive oil for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with cooking spray or olive oil.
- In a large bowl, combine the cottage cheese, broccoli, bell pepper, zucchini, cherry tomatoes, spinach, and red onion. Toss gently so the vegetables are coated.
- In a separate bowl, whisk together the eggs, olive oil, garlic powder, onion powder, black pepper, salt, and dried oregano until smooth.
- Pour the egg mixture over the vegetable-cottage cheese mix. Stir until everything is evenly combined.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Smooth the top with a spatula.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake for 30–35 minutes, until the top is golden and the center is set. A knife inserted near the center should come out mostly clean.
- Remove from the oven and cool for 5–10 minutes before slicing. Serve warm.
Notes
For a firmer texture, let the casserole rest longer after baking. Use room temperature eggs for smoother incorporation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American