Is this high protein cottage cheese bake keto-friendly?

Yes, absolutely! With its base of cheese, eggs, and low-carb vegetables, this recipe is perfectly suited for a ketogenic diet. It's a delicious way to meet your macros and enjoy a satisfying meal. For more keto-friendly ideas that don't disappoint, our popular Keto Cottage Cheese Bagels are a must-try.

How do I prevent my bake from being watery?

The number one cause of a watery bake is not squeezing enough moisture from the shredded zucchini. Before adding it to the bowl, be sure to wring it out thoroughly in a clean kitchen towel or cheesecloth until no more liquid comes out. Using full-fat cottage cheese also helps ensure a creamier, less watery texture.

Can I make this with different flavors?

Definitely! Cottage cheese bakes are incredibly versatile. You could easily adapt this recipe with other ingredients. For a cozy, autumn-inspired version, check out our Pumpkin Cottage Cheese Bake . You can even make sweet versions for breakfast or dessert, like this delightful Lemon Raspberry Cottage Cheese Bake .

Can I use a different herb instead of dill?

While dill provides that classic Mediterranean flavor, you could easily substitute it with other fresh, soft herbs. Finely chopped chives, parsley, or even a small amount of basil would all be delicious alternatives.

Viral High Protein Cottage Cheese Bake

Name: Viral High Protein Cottage Cheese Bake (Keto, Zucchini and Feta)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups full-fat cottage cheese; 3 large eggs; 1.5 cups shredded zucchini, with excess moisture squeezed out; 1 cup crumbled feta cheese; 1/4 cup chopped fresh dill; 1 tsp garlic powder; Salt and freshly ground black pepper to taste; 1 tbsp olive oil for greasing

Ingredients

Scale

2 cups full-fat cottage cheese

3 large eggs

1.5 cups shredded zucchini, with excess moisture squeezed out

1 cup crumbled feta cheese

1/4 cup chopped fresh dill

1 tsp garlic powder

Salt and freshly ground black pepper to taste

1 tbsp olive oil for greasing

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish with olive oil.

2. In a large mixing bowl, combine the cottage cheese, eggs, shredded and squeezed zucchini, feta cheese, dill, garlic powder, salt, and pepper. Stir until well mixed.

3. Pour the mixture into the prepared baking dish and spread it into an even layer.

4. Bake for 30–35 minutes. The bake is ready when the top is golden brown and the center is set (it shouldn’t jiggle).

5. Let the bake cool in the dish for at least 5-10 minutes before slicing into squares. This helps it hold its shape for perfect servings.

Notes

The #1 tip for success is to squeeze all excess moisture from the zucchini using a kitchen towel. This prevents a watery bake.

For the best creamy texture and richest flavor, use full-fat cottage cheese.

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish is great for meal prep!

Author: EmilyFrost
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Lunch, Dinner, Breakfast, Side Dish
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 square
Calories: 205
Sugar: 3g
Sodium: 580mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 17g
Cholesterol: 175mg