High-Protein Veggie Bake With Cottage Cheese

I love making this High-Protein Veggie Bake when I want a nourishing, comforting meal that’s packed with vegetables and protein. It’s creamy, hearty, and perfect for days when I want something wholesome that still feels like comfort food.

Why You’ll Love This Recipe

I like this recipe because it’s filling, balanced, and easy to prepare. I enjoy how the cottage cheese adds creaminess and boosts the protein without making the dish heavy. It’s also a great way for me to use up leftover vegetables while keeping meals healthy and satisfying.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup cottage cheese
3 large eggs
1 cup broccoli florets
1 cup zucchini, sliced
½ cup red bell pepper, chopped
½ cup spinach, chopped
½ cup shredded mozzarella cheese
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish with olive oil. I sauté the broccoli, zucchini, and bell pepper in a skillet with olive oil for about 5 minutes until they begin to soften. I add the spinach last and cook just until wilted.

In a large bowl, I whisk together the cottage cheese and eggs until smooth. I stir in the garlic powder, onion powder, salt, and black pepper. Then I fold in the cooked vegetables and mix everything until well combined.

I pour the mixture into the prepared baking dish and sprinkle the mozzarella cheese evenly on top. I bake it for about 30–35 minutes, until the center is set and the top is lightly golden. I let it rest for a few minutes before slicing.

Servings And Timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: about 50 minutes

Variations

I sometimes add mushrooms or cherry tomatoes for extra flavor. When I want more protein, I mix in cooked lentils or chickpeas. I also like using different cheeses such as feta or cheddar for a new taste.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm individual portions in the microwave or oven until heated through.

FAQs

Can I make this veggie bake ahead of time?

I often prepare it a day in advance and store it in the refrigerator before baking.

Is cottage cheese necessary?

I use cottage cheese for protein and creaminess, but ricotta works as a substitute if needed.

Can I freeze this bake?

I freeze it after baking and cooling completely, then thaw it in the refrigerator before reheating.

Is this recipe gluten-free?

I keep it gluten-free since it doesn’t include any flour or breadcrumbs.

Can I serve this as a main dish?

I enjoy it as a main meal, especially with a side salad or roasted vegetables.

Conclusion

I keep this High-Protein Veggie Bake With Cottage Cheese in my regular rotation because it’s simple, nutritious, and comforting. It’s a reliable recipe when I want a protein-rich meal that’s full of vegetables and easy to enjoy any time of day.