Cottage Cheese and Veggie Bake Recipe

This Cottage Cheese and Veggie Bake is a wholesome, protein-packed dish that I love making when I want something hearty, healthy, and comforting. Loaded with fresh vegetables and creamy cottage cheese, it’s a simple, oven-baked meal that’s perfect for breakfast, brunch, or even a light dinner.

Why You’ll Love This Recipe

I really enjoy this recipe for how flexible and nutritious it is. It’s easy to throw together with whatever veggies I have on hand, and the cottage cheese gives it a creamy texture without being too heavy. It’s great for meal prep, keeps well in the fridge, and tastes just as good reheated. Whether I serve it on its own or with a side salad, it always satisfies.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cottage cheese (full-fat or low-fat)

• Eggs

• Bell peppers, chopped

• Zucchini, diced

• Baby spinach

• Cherry tomatoes, halved

• Red onion, chopped

• Garlic powder

• Dried oregano or Italian seasoning

• Salt

• Black pepper

• Shredded cheese (cheddar, mozzarella, or a mix)

• Olive oil (for sautéing)

• Fresh herbs (optional, for garnish)

directions

1. I preheat the oven to 375°F and lightly grease a baking dish.

2. In a skillet, I heat a little olive oil and sauté the chopped peppers, zucchini, onion, and spinach until softened. I set them aside to cool slightly.

3. In a large bowl, I whisk together the eggs, cottage cheese, garlic powder, oregano, salt, and pepper until smooth.

4. I stir in the sautéed vegetables, cherry tomatoes, and shredded cheese until well combined.

5. I pour the mixture into the prepared baking dish and smooth the top.

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

7. I let it cool for a few minutes before slicing and serving. I like to sprinkle some fresh herbs on top for extra color and flavor.

Servings and timing

This recipe serves 6 to 8 people. It takes about 15 minutes to prep and 40 minutes to bake, so I usually have it ready in just under an hour.

Variations

I like to change things up depending on what I have—sometimes I add mushrooms, broccoli, or shredded carrots. For more protein, I mix in cooked quinoa or diced cooked chicken. I’ve also made a spicy version with jalapeños and pepper jack cheese. And when I want a dairy-free version, I use plant-based cottage cheese and skip the shredded cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or oven at 350°F until it’s warmed through. It holds up really well and is perfect for prepping meals ahead of time.

FAQs

Can I use frozen vegetables?

Yes, I just thaw and drain them well to avoid adding too much moisture to the bake.

Does the cottage cheese make it taste cheesy?

It gives a creamy texture more than a cheesy flavor. If I want it cheesier, I just add extra shredded cheese.

Can I make this bake ahead of time?

Definitely. I often assemble it the night before, cover it, and bake it in the morning.

Is this bake gluten-free?

Yes, it’s naturally gluten-free as long as all ingredients are verified gluten-free.

What’s the best way to serve it?

I love it with a side of greens, toast, or fresh fruit for breakfast—or paired with a simple salad for lunch or dinner.

Conclusion

This Cottage Cheese and Veggie Bake has become one of my favorite ways to eat more veggies without sacrificing comfort. It’s easy, nourishing, and endlessly customizable. Whether I’m feeding my family or meal-prepping for the week, it’s a satisfying dish I always feel good about making.