What does cottage cheese do in baking?

In a cottage cheese veggie bake, cottage cheese acts as a creamy binder that adds protein and moisture without making the dish heavy. It blends easily with eggs and vegetables, creating a rich, soft texture once baked. Unlike ricotta, it offers a bit more tang and helps the bake hold together beautifully without the need for cream or milk.

What vegetables go well with cottage cheese?

Fresh vegetables like zucchini, carrots, bell peppers, spinach, and broccoli work wonderfully in a cottage cheese veggie bake. You can mix and match based on what's in season or what you have in the fridge. Just make sure to chop everything evenly and lightly sauté high-moisture veggies like mushrooms or zucchini before baking.

Does cottage cheese melt when you bake it?

Cottage cheese doesn’t melt in the same way as shredded cheese, but in a cottage cheese veggie bake, it softens and blends into the egg mixture during baking. The result is a custard-like consistency that’s creamy and tender, with subtle pockets of richness from the curds.

Can you use cottage cheese in potato bake?

Yes! Cottage cheese adds a creamy, high-protein twist to traditional potato bake recipes. If you love the flavor and texture of this cottage cheese veggie bake, try layering sliced potatoes with cottage cheese and seasoning for a lighter, protein-packed version of the classic.

Cottage Cheese Veggie Bake: 1 Simple Protein-Packed Family Favorite

Name: Cottage Cheese Veggie Bake (High-Protein Fresh Veggie Casserole)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cottage cheese; 3 large eggs; 1 cup shredded cheddar cheese; 2 cups chopped fresh vegetables (zucchini, carrots, broccoli, bell peppers); 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; 1 tbsp olive oil (for greasing the pan)

Ingredients

Scale

2 cups cottage cheese

3 large eggs

1 cup shredded cheddar cheese

2 cups chopped fresh vegetables (zucchini, carrots, broccoli, bell peppers)

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

1 tbsp olive oil (for greasing the pan)

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Instructions

1. Preheat the oven to 190°C (375°F) and grease a 9×9 inch baking dish.

2. Lightly sauté watery vegetables like zucchini and mushrooms for 3–5 minutes.

3. In a large bowl, whisk together cottage cheese and eggs until smooth.

4. Stir in the sautéed veggies, cheddar cheese, garlic powder, onion powder, salt, and pepper.

5. Pour the mixture into the prepared dish and spread evenly.

6. Bake for 30–35 minutes until the top is golden and the bake is set.

7. Let cool for 5–10 minutes before slicing and serving.

Notes

Use any mix of fresh vegetables you enjoy. Sauté moisture-heavy veggies to avoid a watery bake. Can be stored in the fridge for up to 4 days or frozen in portions.

Author: EmilyFrost
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 3g
Sodium: 310mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 15g
Cholesterol: 110mg