🌱 One-Pan Cottage Cheese Veggie Bake

One-Pan Cottage Cheese Veggie Bake

Calories: 390

Protein: 34 g

Prep Time: 10 mins Cook Time: 30 mins

Serves: 4

Ingredients

  •  Full-fat cottage cheese 480g / 17 oz / 2 cups

  • Whole eggs 300g / 10.6 oz / 6 large eggs

  • Egg whites 184g / 6.5 oz / ¾ cup

  • Shredded mozzarella 120g / 4.2 oz / 1 cup

  • Broccoli florets (small) 200g / 7 oz / 2 cups

  • Red bell pepper (diced) 150g / 5.3 oz / 1 large

  • Zucchini (diced) 180g / 6.3 oz / 1 medium

  • Cherry tomatoes (halved) 150g / 5.3 oz / 1 cup

  • Garlic cloves (minced) 10g / 0.35 oz / 3 cloves

  • Dried Italian seasoning 2 tsp

  • Garlic powder 1 tsp

  • Onion powder 1 tsp

  • Chili flakes ½ tsp

  • Salt & pepper to taste

  • Fresh basil (to garnish) handful

Directions

1. Preheat oven to 375°F / 190°C. Grease a 9×13-inch baking dish or large oven-safe skillet.

2. In a large bowl, whisk together cottage cheese, whole eggs, egg whites, Italian seasoning, garlic powder, onion powder, chili flakes, salt, and pepper until well combined.

3. Stir in broccoli, bell pepper, zucchini, cherry tomatoes, and minced garlic.

4. Pour mixture into prepared baking dish. Spread evenly. Top with shredded mozzarella.

5. Bake for 28–32 minutes until the top is golden, the center is set, and a toothpick comes out clean.

6. Let cool 5 minutes before slicing into 4 portions. Garnish with fresh basil and serve warm.

 

Meal Prep Instructions

  • Batch Cook: Bake the full dish at once. Slice into 4 equal portions while warm, then cool completely before storing. This bake holds its shape well and reheats evenly.

  • Assemble Ahead (Option 1): Store slices in airtight containers up to 4 days. Reheat in the microwave for 90 seconds or in the oven at 350°F for 10 minutes.

  • Freeze for Later (Option 2): Freeze for Later: Wrap individual slices in parchment and freeze up to 1 month. Reheat from frozen in the oven at 350°F for 15–18 minutes or microwave 3–4 minutes.

Lunch, Vegetarian OptionTameika Gentles