Cottage Cheese Zucchini & Squash Bake

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Description

This Cottage Cheese Zucchini & Squash Bake is a wholesome, protein-packed, and veggie-rich casserole that’s both light and satisfying. Layers of tender zucchini and yellow squash are combined with creamy cottage cheese, eggs, and herbs, then baked until golden and bubbly. It’s a versatile dish that works as a main for a healthy dinner, a side dish for family meals, or even a make-ahead breakfast casserole.

Ingredients For Cottage Cheese Zucchini & Squash Bake

  • 2 medium zucchinis, thinly sliced

  • 2 medium yellow squash, thinly sliced

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup low-fat cottage cheese

  • ½ cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 3 large eggs

  • 2 tbsp olive oil

  • 1 tsp dried Italian herbs (or oregano + basil)

  • ½ tsp paprika

  • Salt & black pepper, to taste

  • Fresh parsley or basil (for garnish)

Instructions

  1. Prep oven & dish: Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.

  2. Cook vegetables: Heat olive oil in a skillet, sauté onion and garlic until fragrant. Add zucchini and squash, cooking 4–5 minutes until slightly softened. Season with salt, pepper, and herbs.

  3. Make cottage cheese mixture: In a mixing bowl, whisk eggs, cottage cheese, mozzarella, half the Parmesan, paprika, salt, and pepper.

  4. Assemble bake: Spread half of the zucchini/squash mixture into the dish, pour half the cottage cheese mixture, then repeat layers.

  5. Top & bake: Sprinkle with remaining Parmesan. Bake for 30–35 minutes, or until golden and set.

  6. Rest & serve: Let it rest for 5 minutes before slicing. Garnish with parsley or basil.

Notes

  • Slice vegetables evenly to ensure uniform cooking.

  • If your zucchini/squash releases a lot of water, lightly salt and pat dry before cooking.

  • Can substitute cottage cheese with ricotta for a creamier texture.

Tips

  • Add red pepper flakes for a touch of spice.

  • Use a mix of cheeses like cheddar or feta for extra flavor.

  • Make it heartier by adding cooked quinoa, chicken, or turkey.

  • Great for meal prep—store in fridge for up to 4 days or freeze in portions.

Servings

Serves: 4–6

Nutritional Info (per serving, based on 6 servings)

  • Calories: ~190

  • Protein: 15g

  • Carbohydrates: 8g

  • Fat: 11g

  • Fiber: 2g

  • Calcium: 20% DV

Benefits

  • High Protein: Cottage cheese and eggs provide muscle-supporting protein.

  • Low Carb: Perfect for light dinners or low-carb diets.

  • Rich in Antioxidants: Zucchini and squash are packed with vitamin C and carotenoids.

  • Gut-Friendly: Cottage cheese supports digestion with probiotics (if cultured).

  • Versatile: Works as breakfast, lunch, or dinner.

Q & A

Q: Can I make this dairy-free?
A: Yes, use dairy-free cottage cheese alternatives and plant-based cheese.

Q: Can I prepare it ahead of time?
A: Absolutely! Assemble the bake, cover, and refrigerate for up to 24 hours before baking.

Q: How do I prevent it from being watery?
A: Pre-sauté zucchini/squash and pat dry with paper towels to reduce moisture.

Q: Can I freeze leftovers?
A: Yes, cool completely, portion into airtight containers, and freeze up to 2 months. Reheat in oven or microwave.

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