Cottage Cheese and Veggie Bake is a warm, comforting, and protein-packed dish filled with tender vegetables, creamy cottage cheese, and melty cheese in every bite. It’s perfect as a healthy breakfast, a light lunch, or even a satisfying meatless dinner. I love how it’s easy to prep, customizable, and full of wholesome ingredients.
Why You’ll Love This Recipe
I love this recipe because it’s simple, nutritious, and incredibly versatile. The cottage cheese adds a creamy texture and boosts the protein, while the baked veggies bring in flavor, fiber, and color. Whether I make it as a main or a side dish, this bake fits just about any meal—and the leftovers taste just as good the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cottage cheese
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Eggs
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Shredded cheese (cheddar, mozzarella, or a mix)
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Zucchini (grated or chopped)
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Bell pepper (chopped)
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Spinach (fresh or frozen, squeezed dry)
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Onion (diced)
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Garlic (minced)
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Salt
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Black pepper
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Olive oil or cooking spray
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Optional: cherry tomatoes, mushrooms, fresh herbs like parsley or basil
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil or spray.
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In a skillet, I sauté the onion, garlic, and bell pepper until softened. I add the spinach and cook for another minute until wilted (or just stir in thawed spinach if using frozen).
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In a large bowl, I whisk the eggs, then stir in the cottage cheese, shredded cheese, salt, pepper, and sautéed vegetables.
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I fold in any extras like zucchini or cherry tomatoes, then pour the mixture into the prepared baking dish.
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I bake for 30–35 minutes, or until the top is golden and the center is set.
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I let it cool slightly before slicing and serving.
Servings and timing
This recipe serves 4–6 and takes about 45 minutes total—10–15 minutes to prep and 30–35 minutes to bake. It’s great hot, warm, or even cold from the fridge.
Variations
Sometimes I add chopped broccoli, mushrooms, or corn depending on what I have in the fridge. For extra flavor, I stir in fresh basil, dill, or oregano. I’ve also made it spicy with a pinch of chili flakes or a few dashes of hot sauce. If I want a more filling dish, I mix in cooked quinoa or brown rice.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave slices for 30–60 seconds or warm them in the oven at 350°F (175°C) until heated through. It also freezes well—I cool it completely, slice it, and freeze individual portions for quick meals later.
FAQs
Can I use ricotta instead of cottage cheese?
Yes, I can. Ricotta gives it a slightly smoother texture, but the flavor and structure will still be great.
Is this bake good for meal prep?
Absolutely. I often make it at the beginning of the week and eat it for breakfast or lunch. It holds up well and reheats easily.
Can I make it dairy-free?
Yes, I use a dairy-free cottage cheese alternative and skip or replace the shredded cheese with a plant-based version.
Do I have to sauté the vegetables first?
It’s recommended, especially for onions and peppers, so they soften and release flavor. But for a super quick version, I’ve tossed raw veggies right into the mix and it still turns out good—just a bit firmer.
What size pan should I use?
I usually use an 8×8-inch or 9×9-inch baking dish. A rectangular dish works too—just watch the baking time since thickness affects how fast it cooks.
Conclusion
Cottage Cheese and Veggie Bake is one of my go-to meals when I want something easy, healthy, and satisfying. It’s packed with protein, full of vegetables, and works for any time of day. Whether I’m feeding my family or meal-prepping for the week, this dish is always a reliable, delicious option.
