Cottage Cheese and Veggie Bake
Cottage Cheese and Veggie Bake is a delicious and healthy dish that combines creamy cottage cheese with nutritious vegetables. It’s a simple recipe that is perfect for a light lunch or dinner. This bake is not only tasty but also packed with protein and vitamins, making it a great option for people of all ages.
Why Make This Recipe
You should make this Cottage Cheese and Veggie Bake for several reasons. First, it’s easy to prepare, so even novice cooks can give it a try. Second, it’s a great way to sneak in some extra vegetables into your diet. Third, it’s a versatile dish that you can customize with your favorite veggies. Lastly, it’s perfect for meal prep, as it keeps well and can be reheated.
How to Make Cottage Cheese and Veggie Bake
Ingredients
- 2 cups cottage cheese
- 1 cup shredded mozzarella cheese
- 1 cup chopped spinach (fresh or frozen, thawed and drained)
- 1 cup diced bell peppers (any color)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 large eggs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until softened, about 3–4 minutes.
- Add the diced bell peppers and spinach to the skillet. Cook for another 3–4 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the cottage cheese, mozzarella cheese, eggs, Parmesan cheese, oregano, salt, and black pepper.
- Stir in the sautéed vegetables until well combined.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 30–35 minutes until set and golden on top.
- Let cool for a few minutes before slicing. Serve warm.
How to Serve Cottage Cheese and Veggie Bake
You can serve this bake as a main dish or a side. Pair it with a fresh salad to make a complete meal. It can also be enjoyed on its own for a light snack.
How to Store Cottage Cheese and Veggie Bake
To store any leftovers, let the bake cool completely and then place it in an airtight container. You can keep it in the refrigerator for up to 3–4 days. It also freezes well, so if you want to save it for later, wrap it tightly and freeze for up to 2 months.
Tips to Make Cottage Cheese and Veggie Bake
- Make sure to drain any excess moisture from frozen spinach to avoid a soggy bake.
- You can add any vegetables you like—zucchini, mushrooms, or broccoli are great options.
- For added flavor, try adding some spices or herbs that you enjoy.
Variation
Feel free to substitute the mozzarella cheese with cheddar or feta for a different flavor profile. You can also add cooked ground meat or turkey for extra protein.
FAQs
1. Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese if you prefer a healthier option.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare it a day ahead, cover it, and store it in the fridge. Just bake it before serving.
3. Is it gluten-free?
Yes, this dish is naturally gluten-free, making it great for those with gluten sensitivities.
Enjoy making this simple, tasty Cottage Cheese and Veggie Bake!
