High-Protein Veggie Bake with Cottage Cheese

Want a simple dinner that packs protein, veggies, and comfort into one pan? I started making this High-Protein Veggie Bake with Cottage Cheese after a week of takeout and I haven’t looked back. FYI, I adapted ideas from other cottage cheese bakes, including a riff on these high-protein cottage cheese pumpkin muffins, and I adjusted the veggies to suit my lazy-weeknight vibe.

Why You’ll Love This Recipe

• High in protein thanks to cottage cheese and eggs.
• One-pan convenience means less cleanup and more couch time.
• Veggie-packed so you get fiber, vitamins, and color.
• Flexible ingredients — swap what you don’t love or what’s in the fridge.
• Meal-prep friendly: tastes great fresh or reheated.
• Kid-approved when you hide extra spinach under cheese (chef-level deception).

I love this bake because it hits the sweet spot between healthy and satisfying. It keeps well, reheats like a champion, and practically begs for a side salad. Ever wondered how one dish can feel both indulgent and sensible? This one does it.

Ingredients You’ll Need

Ingredient

• 1 cup cottage cheese
• 1 cup broccoli florets, chopped
• 1 cup bell pepper, diced
• 1 cup zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup spinach, chopped
• 1/2 cup red onion, finely chopped
• 1/4 cup shredded mozzarella cheese
• 2 eggs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• Cooking spray or a small amount of additional olive oil for greasing the baking dish

If you want to make small swaps, go ahead. Cottage cheese provides the protein and creaminess; Greek yogurt will work in a pinch, but expect a tangier finish. I like to prep my veggies the night before to shave time on busy evenings.

How to Make (Step-by-Step)

Preheat

1. Preheat your oven to 375°F (190°C).
2. Give the oven time to stabilize so the bake cooks evenly. I pop a tray in for a minute to make sure it feels right — yes, I’m that person.

Prepare the dish

1. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
2. If you prefer crispier edges, use a wider, shallower dish so more surface area gets browned.

Mix ingredients

1. In a large mixing bowl, combine the cottage cheese, broccoli, bell pepper, zucchini, cherry tomatoes, spinach, and red onion.
2. Stir gently so the cottage cheese doesn’t break down into nothingness; you want distinct curds for texture.
3. If you like big veggie chunks, chop coarsely; if you want something more casserole-like, dice smaller.
4. In a separate bowl, whisk together the eggs, olive oil, garlic powder, onion powder, black pepper, salt, and dried oregano.
5. Whisk until the eggs look cohesive — that helps the bake set up nicely and hold the veggies together.
6. Pour the egg mixture over the vegetable mixture and stir until everything is evenly coated.
7. Taste a tiny bit of the egg mixture (don’t be weird about it) and adjust salt or pepper if needed.

Assemble

1. Transfer the mixture into the prepared baking dish, spreading it out evenly.
2. Press gently so the surface is mostly level; this prevents one side from burning while the middle stays soggy.
3. Sprinkle the shredded mozzarella cheese evenly over the top.

Bake

1. Place the dish in the preheated oven and bake for 30-35 minutes or until the top is golden brown and the center is set.
2. If the top browns too quickly, tent loosely with foil and finish baking. I check at 25 minutes and again at the 30-minute mark.
3. Remove from the oven and let it cool slightly before serving.
4. Letting it rest helps it set so slices hold together. Nobody likes a floppy slice.

Pro Tips for the Best Results

• Drain extra liquid from very juicy tomatoes to prevent a soggy bake.
• Chop uniformly so the bake cooks evenly and looks prettier (presentation matters).
• Don’t overmix; stir just to combine so the bake sets properly.
• Test the center with a knife: it should come out mostly clean.
• Add fresh herbs after baking for brightness — basil or parsley work great.
• Freeze slices for easy lunches; thaw overnight in the fridge before reheating.

A little attention to these small tricks makes a big difference. Want extra browning? Pop it under a broiler for a minute, but watch like a hawk — flames are not a desired topping.

Fun Variations & Topping Ideas

Variations

Add cooked corn for sweetness and texture. Crumble cooked sausage or turkey into the mix for a meatier bake. Use the mixture as a chunky base for a loaded potato soup by thinning with broth — it transforms beautifully.

Toppings

• Bacon (crisped and chopped)
• Cheddar cheese for sharpness
• Green onions thinly sliced for freshness
• Sour cream for cool creaminess

Want something spicy? Add pickled jalapeños or a drizzle of hot honey. IMO, a little crunch from toasted pumpkin seeds also plays nicely with the soft cottage cheese texture.

Storing and Reheating

Cool the bake to room temperature before storing. Cover the dish tightly or transfer slices to an airtight container. Store in the fridge for up to four days.

For longer storage, wrap slices in plastic and foil and freeze up to three months. Thaw overnight in the fridge. Reheat in a 350°F oven for 10-15 minutes or microwave in 30-second bursts until warm. I find the oven restores more of the original texture while the microwave acts as a convenient shortcut.

Frequently Asked Questions (FAQ)

Can I use low-fat cottage cheese?

Yes, you can use low-fat cottage cheese. The bake will be slightly less creamy but still flavorful. Add a tablespoon of olive oil if you want extra richness.

Can I make it vegetarian or vegan?

Yes, you can keep it vegetarian easily by skipping meat additions. For a vegan version, use a plant-based ricotta or firm tofu mashed with a little lemon. Adjust the seasoning and expect a different but still satisfying texture.

How do I prevent soggy vegetables?

Cut vegetables to similar sizes so they cook at the same rate. Pat watery veggies like tomatoes or zucchini dry and drain excess moisture. If you still see water pooling, bake a little longer on a higher rack.

Can I double the recipe?

Yes, you can double the ingredients and use a larger baking dish. Adjust baking time: expect 40-50 minutes depending on depth and oven. Check the center for doneness as you would with a single batch.

Can I add grains like quinoa or rice?

Absolutely — cooked quinoa or rice adds bulk and texture. Fold in about 1 cup of cooked grain to start; add more if you want a heartier bake. Keep an eye on moisture; you may need an extra egg.

Is this suitable for meal prep?

Totally. I make a big pan on Sunday and grab slices all week. It reheats well and keeps you satisfied without resorting to sad desk salads.

Conclusion

This High-Protein Veggie Bake with Cottage Cheese delivers big flavor, solid protein, and minimal fuss. Give it a try this week and tell me what swaps you made. If you want another cottage-cheese-forward idea, check out Toshi’s Cottage Cheese Egg Bake with Veggies for more inspiration.

Leave a comment and a rating if you try this — I read every one and I really mean it (yes, even the brutally honest notes). Happy baking, and don’t be afraid to make it your own. 😄