Will cottage cheese melt when baked?

Cottage cheese doesn’t melt like mozzarella, but it does soften and blend beautifully into baked dishes. In this zucchini cottage cheese bake, it gives the interior a fluffy, custard-like texture with little creamy pockets throughout. It’s perfect for bakes that need richness without becoming greasy or overly dense.

How to bake zucchini without it getting mushy?

The key is to remove as much moisture as possible before baking. Grated zucchini holds a lot of water, so after grating, squeeze it thoroughly in a clean towel or cheesecloth. This keeps your zucchini bake firm and sliceable instead of soggy. A little almond flour or regular flour also helps absorb moisture during baking.

What does cottage cheese do in baking?

Cottage cheese adds protein, creaminess, and moisture to baked dishes. It’s especially useful in low-carb or high-protein recipes like this one because it creates a soft, almost quiche-like texture. It also contributes a slight tang that balances rich cheeses like Parmesan.

Can you put cottage cheese in zucchini slices?

Yes, absolutely! Cottage cheese pairs very well with zucchini. You can spread it inside hollowed-out zucchini boats, mix it into zucchini fritters, or fold it into sliced zucchini for a bake. It’s a great way to keep things creamy while adding nutrition. Recipes like this zucchini cottage cheese fritters show just how versatile this combo is.

Zucchini Cottage Cheese Bake (with Garlic and Parmesan)

Name: Zucchini Cottage Cheese Bake (with Garlic and Parmesan)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ½ cups sliced zucchini (from about 2 small zucchini); 2 cups full-fat cottage cheese; 3 large eggs; 3 cloves garlic, minced; ¾ cup grated Parmesan cheese, divided; ⅓ cup almond flour or all-purpose flour; 1 tsp Italian seasoning or dried oregano; ½ tsp black pepper; Pinch of salt (use sparingly as Parmesan is salty)

Ingredients

Scale

1 ½ cups sliced zucchini (from about 2 small zucchini)

2 cups full-fat cottage cheese

3 large eggs

3 cloves garlic, minced

¾ cup grated Parmesan cheese, divided

⅓ cup almond flour or all-purpose flour

1 tsp Italian seasoning or dried oregano

½ tsp black pepper

Pinch of salt (use sparingly as Parmesan is salty)

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or an 8×8-inch baking dish.

2. Place the grated zucchini in the center of a clean kitchen towel or cheesecloth. Gather the ends and twist and squeeze over a sink until no more water comes out.

3. In a large bowl, whisk together the cottage cheese and eggs. Stir in the minced garlic.

4. Add the squeezed zucchini, ½ cup of the Parmesan cheese, flour, Italian seasoning, pepper, and salt. Mix until well combined.

5. Pour the mixture into the prepared dish and spread evenly. Top with the remaining ¼ cup of Parmesan cheese.

6. Bake for 35-40 minutes, until the bake is puffed, golden brown, and the center feels firm.

7. Let it cool for 10 minutes before slicing.

Notes

Use almond flour for a gluten-free version or all-purpose flour for classic texture.

Be sure to squeeze the zucchini thoroughly to avoid a watery bake.

This dish stores well and can be frozen in individual portions for meal prep.

Author: Emily Frost
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Brunch, Dinner
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 2g
Sodium: 380mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 13g
Cholesterol: 105mg