Protein-Packed Veggie Cheese Bake (Print Version)
# Ingredients:
01 -
2 cups low-fat cottage cheese
02 -
1 1/2 cups shredded cheddar cheese (or your preferred cheese)
03 -
2 large eggs
04 -
1 cup broccoli florets, chopped
05 -
1 cup bell peppers, diced (any color)
06 -
1/2 cup onion, diced
07 -
1/2 cup zucchini, diced
08 -
1/4 cup grated Parmesan cheese
09 -
1 teaspoon garlic powder
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
12 -
Salt and pepper, to taste
13 -
1 tablespoon olive oil (for greasing the pan)
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Grab a 9×9-inch baking dish and grease it with olive oil or cooking spray to prevent sticking.
02 -
In a large bowl, combine the cottage cheese, eggs, garlic powder, basil, oregano, salt, and pepper. Whisk everything together until you have a smooth, well-mixed base.
03 -
Gently fold in the shredded cheddar cheese, grated Parmesan, and all your chopped vegetables - the broccoli, bell peppers, onion, and zucchini. Mix until everything is evenly distributed.
04 -
Pour the mixture into your prepared baking dish and use a spatula to spread it out evenly. Place in the preheated oven and bake for 30-35 minutes, until the top turns golden brown and the center is set.
05 -
Remove from the oven and let the veggie bake cool for about 5 minutes before slicing. This helps it set up and makes it easier to serve in neat portions.
# Notes:
01 -
You can customize this recipe with different vegetables like spinach, mushrooms, or tomatoes.
02 -
For extra protein, add cooked ground turkey or chicken to the mixture.
03 -
Great for meal prep - store in the refrigerator for up to 4 days.