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High-Protein Veggie Bake

A creamy, cheesy delight packed with colorful veggies, perfect for a healthy dinner option.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cottage cheese
  • 2 cups mixed colorful vegetables (bell peppers, zucchini, spinach, etc.)
  • 1 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
  • 1 cup grated cheese (mozzarella or cheddar) Feel free to experiment with different cheeses.
  • 2 large eggs For vegan option, substitute with flaxseed meal or commercial egg replacer.
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
Others
  • 2 tablespoons olive oil Essential for moisture and richness.
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine cottage cheese, mixed vegetables, breadcrumbs, grated cheese, eggs, garlic powder, onion powder, and salt and pepper.
  3. Drizzle in the olive oil and stir until everything's well combined.
  4. Pour the mixture into a greased baking dish and spread it evenly.
Baking
  1. Bake in the preheated oven for 30-40 minutes, until the top is golden and the edges are bubbling.
  2. Remove from the oven and let it cool slightly before serving.

Notes

Store leftovers in the fridge for up to 4 days or freeze for around 3 months. Reheat in the oven or microwave, adding olive oil if it seems dry. Feel free to mix in leftover veggies or beans for extra protein.