Ultimate High-Protein Veggie Bake with Cottage Cheese

Ultimate high-protein veggie bake with cottage cheese was born out of one of those clean-out-the-fridge kind of days. I had a drawer full of vegetables that needed love and a tub of cottage cheese that was dangerously close to expiring. I threw them together on a whim, not expecting much – but when I pulled it from the oven, golden and bubbling, it became an instant favorite in my kitchen.

Because this veggie bake is packed with protein and flavor, I love making it for meal prep, busy weeknights, or as a comforting side for Sunday dinners. It’s hearty without being heavy, cheesy without the guilt, and endlessly adaptable depending on what veggies you have on hand.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cottage cheese – Adds creaminess and a punch of protein without excess fat.
• Eggs – Help bind everything together and provide structure.
• Zucchini – Brings mild flavor and juicy texture.
• Broccoli – Adds crunch and nutrition with each bite.
• Bell peppers – For sweetness, color, and a little bite.
• Cheddar cheese – Melts beautifully and gives a rich, savory finish.
• Olive oil – Used for roasting the vegetables and adding richness.
• Garlic – Infuses the bake with deep, earthy flavor.
• Onion – Adds subtle sweetness and complexity.
• Salt and pepper – Basic seasonings that bring everything into balance.
• Fresh herbs – I like to finish with thyme or parsley for color and aroma.
• Tools You’ll Need
• Baking dish – I use a medium-sized ceramic or glass dish for even baking.
• Mixing bowls – For whisking the eggs and mixing the filling together.
• Knife and cutting board – To prep all the veggies into bite-sized pieces.
• Whisk – Helps combine the eggs with cottage cheese until smooth.
• Skillet or sheet pan – Great for sautéing or roasting the veggies ahead of time.
• Spatula – For spreading the mixture evenly in the dish.
• Grater – If you’re shredding fresh cheese instead of using pre-shredded.

Instructions

Step 1:

I preheat the oven to 375°F and lightly grease my baking dish with olive oil or cooking spray.

Step 2:

Next, I chop all my vegetables – zucchini, broccoli, and bell pepper – into bite-sized chunks. I sauté them in a pan with olive oil and a little garlic just until slightly softened.

Step 3:

In a large bowl, I whisk together the eggs, cottage cheese, salt, pepper, and half of the shredded cheddar cheese.

Step 4:

I fold the sautéed vegetables into the egg mixture and stir until everything is evenly combined.

Step 5:

Then I pour the mixture into the prepared baking dish and smooth the top with a spatula.

Step 6:

I sprinkle the remaining cheddar cheese evenly over the top to create a golden, bubbly crust.

Step 7:

I bake it for about 35–40 minutes, or until the top is golden brown and the center is set.

Step 8:

Before serving, I let it cool for a few minutes and then garnish with fresh thyme or parsley for a bright, herby touch.

Tips

If I want to boost the protein even more, I sometimes add chopped cooked chicken or turkey. You can also swap the cheddar for mozzarella or feta depending on your flavor preferences. And if you’re dairy-free, you can use dairy-free cheese and swap the cottage cheese for a plant-based alternative – it still bakes up beautifully!

Ways to Serve

I love enjoying this veggie bake for lunch with a side of quinoa or tucked into a wrap. It also makes a fantastic high-protein breakfast or a hearty side dish for roast chicken or salmon. And since it reheats well, I often portion it out for a few days of easy meals.

Frequently Asked Questions

Can I make Ultimate High-Protein Veggie Bake with Cottage Cheese ahead of time?

Yes! It keeps well in the fridge for up to 4 days and reheats perfectly in the oven or microwave.

Can I freeze this veggie bake?

Absolutely – just let it cool completely, slice it into portions, and freeze in airtight containers. Reheat from frozen or thaw overnight in the fridge.

What vegetables can I substitute in this veggie bake?

You can use spinach, mushrooms, cauliflower, or even carrots. Just be sure to sauté or roast firmer veggies first so they cook through.

Is cottage cheese necessary for the texture?

Yes – it adds creaminess and moisture, but you can sub with ricotta or a dairy-free alternative if needed.

See You in the Kitchen

I hope you try this ultimate high-protein veggie bake with cottage cheese – it’s wholesome, delicious, and endlessly flexible. Whether you serve it fresh from the oven or as a grab-and-go meal, it’s bound to become a regular in your rotation. Don’t forget to share your version with me – I’d love to see your veggie combos!

Happy Cooking!

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