why make this recipe

The High-Protein Veggie Bake with Cottage Cheese is an excellent choice for anyone looking to enjoy a delicious and healthy meal. This dish is not only packed with protein from the cottage cheese and eggs but also loaded with nutrients from a variety of colorful vegetables. It’s perfect for a busy weeknight dinner or a hearty lunch. Plus, it’s easy to make and can be customized with your favorite veggies, making it both versatile and satisfying!

how to make High-Protein Veggie Bake with Cottage Cheese

Ingredients:

2 cups cottage cheese
2 cups mixed vegetables (e.g., bell peppers, spinach, zucchini, carrots)
3 large eggs
1 cup shredded cheese (e.g., mozzarella or cheddar)
1/2 cup breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh herbs for garnish (optional)

Directions:

Preheat the oven to 375°F (190°C).
In a large bowl, mix the cottage cheese, eggs, garlic powder, onion powder, salt, and pepper.
Stir in the mixed vegetables and half of the shredded cheese.
Pour the mixture into a greased baking dish.
Top with breadcrumbs and the remaining cheese.
Bake for 30-35 minutes until set and golden on top.
Allow to cool slightly before garnishing with fresh herbs and serving.

how to serve High-Protein Veggie Bake with Cottage Cheese

This Veggie Bake is delicious served warm, right out of the oven. You can enjoy it as a main dish or a side. Pair it with a simple salad or some whole-grain bread for a complete meal. If you want, sprinkle fresh herbs like parsley or basil on top for extra flavor.

how to store High-Protein Veggie Bake with Cottage Cheese

If you have leftovers, store them in an airtight container in the refrigerator. The Veggie Bake will stay good for about 3-4 days. To reheat, simply pop it in the microwave or the oven until warmed through.

tips to make High-Protein Veggie Bake with Cottage Cheese

Feel free to experiment with different vegetables based on what you have on hand.
For extra flavor, add herbs like oregano or thyme into the mix.
To make it even creamier, consider adding a bit of sour cream or Greek yogurt.
If you like a little heat, add red pepper flakes or diced jalapeños.

variation

To make a non-dairy version, you can use silken tofu instead of cottage cheese and a dairy-free cheese alternative. You can also try different combinations of vegetables such as broccoli, mushrooms, or kale.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well! Just be sure to thaw and drain them before adding them to the mixture.

Can I prepare this dish ahead of time?

Absolutely! You can prepare the mixture and store it in the fridge overnight. Just bake it when you’re ready to eat.

Is this recipe gluten-free?

To make it gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or oats.