Cottage Cheese Veggie Bake Ingredients:

Absolutely! Here’s a full recipe for a hearty and wholesome Cottage Cheese Veggie Bake, followed by a detailed Q&A section to help you adapt it to your preferences and dietary needs.

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🥘 Cottage Cheese Veggie Bake

This protein-packed vegetarian casserole is creamy, cheesy, and loaded with colorful vegetables. It’s great for breakfast, brunch, or a light dinner—and reheats beautifully for meal prep!

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✅ Ingredients (Serves 4–6)

Base Ingredients:

• 1 ½ cups cottage cheese (full-fat or low-fat)

• 4 large eggs

• 1/2 cup shredded cheese (cheddar, mozzarella, Swiss, or a mix)

• 1/4 cup milk or plant-based milk (optional – for creamier texture)

• 1/4 cup grated parmesan (optional – for added flavor)

• 1 tsp dried Italian herbs (or a mix of oregano, basil, and thyme)

• Salt and black pepper, to taste

Vegetables (chopped small or diced):

• 1 cup zucchini

• 1/2 cup bell pepper (any color)

• 1/2 cup mushrooms

• 1/2 cup spinach (chopped fresh or frozen/thawed and squeezed dry)

• 1/4 cup red onion or scallions

• Optional: 1 grated carrot or chopped broccoli

Topping (Optional):

• 2 tbsp breadcrumbs (for a crispy top)

• Extra shredded cheese

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🔪 Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish or casserole pan.

2. Sauté veggies (optional but recommended): In a skillet over medium heat, lightly sauté the zucchini, mushrooms, onions, and peppers for 3–4 minutes to reduce moisture.

3. Make the egg mixture: In a large bowl, whisk together eggs, cottage cheese, milk, shredded cheese, herbs, salt, and pepper until well combined.

4. Mix in the vegetables: Fold the sautéed (or raw) vegetables and spinach into the egg mixture.

5. Pour into baking dish: Spread evenly. Top with breadcrumbs and extra cheese, if using.

6. Bake: Bake for 35–45 minutes, or until the top is golden and the center is set (a knife inserted should come out clean).

7. Cool & serve: Let it cool for 5–10 minutes before slicing. Serve warm or at room temperature.

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🍴 Serving Suggestions

• Serve with a side salad or roasted potatoes.

• Great for breakfast, brunch, or a light dinner.

• Works well as a meal prep option—just reheat slices in the microwave or oven.

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❓ Q&A: Cottage Cheese Veggie Bake

Q: Can I use other vegetables?

A: Absolutely! This is a great clean-out-the-fridge recipe. Try broccoli, kale, corn, tomatoes, asparagus, or peas. Just avoid high-moisture veggies unless cooked first.

Q: Can I make it dairy-free?

A: Yes—use dairy-free cottage cheese (or silken tofu), plant-based cheese, and plant milk. The texture will be slightly different but still tasty.

Q: Is it gluten-free?

A: Yes, as long as you skip the breadcrumbs or use gluten-free breadcrumbs.

Q: Can I prepare this in advance?

A: Definitely. You can:

• Make it ahead and refrigerate raw for up to 12 hours, then bake fresh.

• Bake and refrigerate for 3–4 days.

• Freeze slices for up to 2 months. Thaw overnight and reheat.

Q: Can I double the recipe?

A: Yes—use a 9×13-inch baking dish and increase bake time to about 50–60 minutes.

Q: Can I add meat?

A: Sure! Add 1/2 to 1 cup of cooked sausage, shredded chicken, or bacon crumbles to the mixture before baking.

Q: What type of cottage cheese should I use?

A: Use full-fat for creamier texture, but low-fat works too. Small curd blends better into the mix.

Q: My bake is watery—what went wrong?

A: Likely too much moisture from the vegetables. Make sure to sauté or blot wet veggies like zucchini, mushrooms, and spinach before mixing in.