Creamy High-Protein Cottage Cheese Veggie Bake You’ll Love

This High-Protein Cottage Cheese Veggie Bake is a creamy, nutritious dish that's perfect for meal prep or a family dinner.

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Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 6 slices

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bake

2 cups Cottage Cheese Swap for dairy-free option for plant-based.
3 large Eggs Flax eggs can be used for a vegan alternative.
1 teaspoon Garlic Powder Fresh minced garlic can be used for bold flavor.
1 teaspoon Onion Powder Consider sautéed fresh onions for depth.
to taste Salt
to taste Pepper

For the Vegetables

2 cups Frozen Mixed Vegetables Fresh veggies chopped small can add crunch.

For the Topping

1 cup Shredded Cheddar Cheese Opt for mozzarella or dairy-free cheese for variation.

Equipment

9x9-inch baking dish
Mixing bowl
Spatula
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish with olive oil.
Prepare the vegetables by thawing frozen mixed vegetables or chopping fresh veggies into bite-sized pieces.
In a large mixing bowl, combine the cottage cheese, eggs, garlic powder, onion powder, salt, and pepper until smooth.
Fold in the mixed vegetables and half of the shredded cheddar cheese into the mixture.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar cheese on top.
Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
Cool for 5-10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 300mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3-4 days or freeze portions for 2-3 months.

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