Cottage Cheese and Veggie Bake Recipe – Healthy Comfort Food Dinner Idea
This Cottage Cheese and Veggie Bake Recipe is a wholesome, flavorful dish that’s perfect for any occasion. Fresh vegetables are layered with creamy cottage cheese and baked until golden, creating a casserole that’s both hearty and nutritious. It’s easy to prepare, family-friendly, and ideal for weeknight dinners, potlucks, or meal prep. Serve it as a main dish or a side, and enjoy a healthy comfort food that’s satisfying and delicious.
Equipment
- Large mixing bowl
- Whisk
- Baking dish (9x13 inch)
- Cutting board and knife
- Oven
Ingredients
- 2 cups cottage cheese (drained if watery)
- 3 large eggs
- 1 cup shredded mozzarella or parmesan
- 2 cups spinach (fresh or frozen, thawed and drained)
- 1 cup mushrooms, sliced
- 1 cup zucchini, diced
- 1 cup bell peppers, chopped
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp dried thyme or basil
- Salt & pepper to taste
- Optional: chili flakes, lemon zest, or fresh parsley for garnish
Instructions
- Preheat Oven: Set to 375°F (190°C).
- Prepare Veggies: Toss mushrooms, zucchini, and peppers with olive oil. Roast for 10–12 minutes to remove excess moisture.
- Mix Base: In a large bowl, whisk cottage cheese, eggs, garlic, onion powder, herbs, salt, and pepper until smooth.
- Assemble Bake: Layer roasted vegetables and spinach in a greased baking dish. Pour cottage cheese mixture over. Top with mozzarella or parmesan.
- Bake: Cook for 35–40 minutes until golden and set.
- Rest & Serve: Let rest for 10 minutes before slicing. Garnish with parsley or chili flakes.
Notes
- Variations: Add quinoa or rice for heartiness, or swap cottage cheese for tofu ricotta for a vegan version.
- Storage: Refrigerate for 3–4 days. Freeze portions for up to 2 months.
- Reheating: Warm gently in oven at 325°F (160°C) covered with foil to retain moisture.
- Pairings: Best with salad, crusty bread, herbal tea, or light wine.