Irresistible Cottage Cheese and Veggie Bake
A delightful and nutritious bake combining creamy cottage cheese with an array of fresh vegetables and herbs, perfect for family dinners or meal prep.
Ingrédients
Base Ingredients
- 16 ounces cottage cheese Use low-fat or full-fat according to preference.
- 2 large eggs Can be replaced with flaxseed meal for a vegan option.
- 1 cup shredded cheddar cheese For a healthier option, use reduced-fat cheese.
- 2 cups mixed vegetables (bell peppers, zucchini, broccoli, chopped) Feel free to substitute any vegetables you prefer.
- 1/2 cup onion (finely chopped) Add more for a stronger flavor if desired.
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste Salt and black pepper Adjust according to personal preference.
Topping
- 1/2 cup breadcrumbs or panko (optional) Omit for gluten-free version.
- 2 tablespoons olive oil For sautéing the vegetables.
Instructions
Preparation
- Chop the mixed vegetables into small, even pieces, and finely chop the onion.
Cooking
- In a skillet, heat the olive oil over medium heat. Add the chopped vegetables and onions. Sauté for about 3-4 minutes until slightly softened.
- In a large bowl, whisk together the cottage cheese, eggs, dried basil, oregano, salt, and black pepper until well combined.
- Once the vegetables are tender, add them to the cottage cheese mixture and stir gently to combine.
Assembly
- Spread the mixture evenly in a greased baking dish.
- Sprinkle the shredded cheddar cheese over the top.
- If using, sprinkle breadcrumbs or panko over the cheese layer.
Baking
- Preheat the oven to 350°F (177°C) and bake for 25-30 minutes until the cheese is melted and golden brown.
- Once baked, let it cool for about 5 minutes before serving.
Serving
- Slice into portions and serve warm, optionally with a light salad.
Notes
Store leftovers in an airtight container for up to 4-5 days. Can be frozen for up to three months.