Description
Looking for a warm, cozy, and low-carb dinner idea that’s packed with protein and loaded with flavor? This Crustless Cottage Cheese Veggie Bake is just the thing! Perfect for a weeknight meal, it’s super easy to make and so satisfying.
Ingredients
Scale
- 2 cups low-fat cottage cheese (blended until smooth)
- 4 large eggs
- 1 cup shredded mozzarella (or cheddar)
- 1 small zucchini, thinly sliced (about 1 cup)
- 1 cup red bell pepper, diced
- 1/2 cup red or purple onion, diced
- 1/4 cup grated Parmesan (optional)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4–1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- 1 tbsp olive oil or cooking spray (for greasing the pan)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with olive oil or cooking spray.
- In a large bowl, whisk together the eggs and blended cottage cheese until mostly smooth. Add Italian seasoning, garlic powder, salt, and pepper.
- Stir in the shredded mozzarella and Parmesan cheese, if using.
- Gently fold in the zucchini, diced red bell pepper, and diced onion.
- Pour the mixture into the prepared baking dish and smooth out the top.
- Bake for 35–40 minutes, or until the bake is set and lightly golden on top.
- Let rest for 5–10 minutes before slicing and serving.
Notes
Pro Tip: Pat your veggies dry before mixing them in to prevent excess moisture. You can also quickly sauté the peppers and onions for 2–3 minutes to bring out more flavor. For a crisp, golden top, broil the bake for 1–2 minutes at the end—just keep an eye on it!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 150mg
Keywords: cottage cheese bake, veggie casserole, low carb dinner, crustless bake, protein rich meal