Cottage Cheese and Veggie Bake: Creamy, Wholesome & So Easy

If you’re looking for a light, protein-packed meal that’s still cozy and satisfying, this Cottage Cheese and Veggie Bake is exactly what you need. It’s a creamy, colorful casserole loaded with vegetables and blended cottage cheese that bakes into a soft, cheesy goodness. The first time I made it, I was staring at a half-empty tub of cottage cheese in the fridge and a few random vegetables that needed to be used up. I threw them together in a dish with a sprinkle of cheese, and what came out of the oven was golden, savory perfection — the kind of dish that makes you feel good while you eat it.

Now, this veggie bake sits right next to my Almond Flour Banana Bread and One-Pan Chicken Gallaba Skillet as a weeknight staple. It’s simple to make, uses basic ingredients, and makes leftovers that taste even better the next day.

Cottage Cheese and Veggie Bake

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This creamy, protein-packed Cottage Cheese and Veggie Bake is a colorful, satisfying dish made with blended cottage cheese and fresh vegetables — baked until golden and delicious.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 slices

Course: Breakfast, Dinner, Lunch, Vegetarian

Cuisine: American, Healthy

Calories: 190

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1.5 cups cottage cheese
• 3 large eggs
• 0.5 cup shredded cheddar or mozzarella
• 1 small zucchini, chopped
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 1 cup spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1 tsp garlic powder
• 0.5 tsp dried basil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• optional ½ cup cooked quinoa or rice
• optional ¼ teaspoon chili flakes
• optional ¼ cup grated Parmesan cheese

Equipment

• skillet
• blender or food processor
• baking dish (9×9-inch)
• mixing bowls
• oven

Method

 

1. Preheat your oven to 375°F and lightly grease a 9×9-inch baking dish or medium casserole dish.
2. In a skillet, heat olive oil over medium heat. Add onion, zucchini, and bell pepper. Sauté for 5–7 minutes until softened. Stir in spinach and cook until wilted. Remove from heat and set aside.
3. In a blender or food processor, combine cottage cheese, eggs, garlic powder, basil, salt, and pepper. Blend until smooth and creamy.
4. In a large bowl, mix the cooked vegetables with the cottage cheese mixture. Stir in half of the shredded cheese. Pour everything into the baking dish and top with the remaining cheese and halved cherry tomatoes.
5. Bake uncovered for 30–35 minutes or until the top is golden and the center is set.
6. Let it cool for 5–10 minutes before slicing. Serve warm as a main dish or side.

Nutrition

Calories: 190kcalCarbohydrates: 7gProtein: 15gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 130mgSodium: 390mgPotassium: 350mgFiber: 1gSugar: 4gVitamin A: 1200IUVitamin C: 35mgCalcium: 180mgIron: 1.2mg

Notes

Add cooked quinoa, chili flakes, or a sprinkle of parmesan on top for extra texture and flavor. Leftovers reheat beautifully.

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Why You’ll Love Cottage Cheese and Veggie Bake

This Cottage Cheese and Veggie Bake delivers everything you want in a healthy comfort meal — creamy texture, cheesy flavor, and plenty of veggies baked into every bite. The blended cottage cheese keeps it moist and adds protein, while the roasted vegetables bring color and sweetness. It’s versatile enough to serve as a main dish or a hearty side.

If you love wholesome meals like my Buffalo Chicken Bowls or Kielbasa Potato Soup, this recipe will fit right into your easy, balanced dinner rotation.

Ingredients You’ll Need

For the Bake:

• 1 ½ cups cottage cheese
• 3 large eggs
• ½ cup shredded cheddar or mozzarella
• 1 small zucchini, chopped
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 1 cup spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1 teaspoon garlic powder
• ½ teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

Optional Add-Ins:

• ½ cup cooked quinoa or rice (for extra texture)
• ¼ teaspoon chili flakes (for a hint of spice)
• ¼ cup grated Parmesan cheese on top

If you enjoy easy meals that combine vegetables and creamy textures, this bake belongs right beside my Creamy Parmesan Pasta Soup and Cajun Potato Soup.

How to Make Cottage Cheese and Veggie Bake

Step 1: Preheat the Oven
Preheat your oven to 375°F and lightly grease a 9×9-inch baking dish or medium casserole dish.

Step 2: Prepare the Veggies
In a skillet, heat olive oil over medium heat. Add onion, zucchini, and bell pepper. Sauté for 5–7 minutes until softened. Stir in spinach and cook until wilted. Remove from heat and set aside.

Step 3: Blend the Base
In a blender or food processor, combine cottage cheese, eggs, garlic powder, basil, salt, and pepper. Blend until smooth and creamy.

Step 4: Combine and Assemble
In a large bowl, mix the cooked vegetables with the cottage cheese mixture. Stir in half of the shredded cheese. Pour everything into the baking dish and top with the remaining cheese and halved cherry tomatoes.

Step 5: Bake
Bake uncovered for 30–35 minutes or until the top is golden and the center is set.

Step 6: Cool and Serve
Let it cool for 5–10 minutes before slicing. Serve warm as a main dish or alongside Garlic Herb Dinner Rolls.

Just like my Hearty Pasta Fagioli Soup, this dish turns humble ingredients into something rich and comforting.

Tips for Perfect Cottage Cheese and Veggie Bake

• Blend the cottage cheese: It gives the bake a smooth, creamy texture.
• Use fresh veggies: They add the best flavor and color.
• Let it rest: The bake firms up as it cools, making it easier to slice.
• Customize it: Add your favorite vegetables or spices — it’s hard to go wrong.

These same principles make my Snow Day Soup taste so balanced and comforting — it’s all about layering flavors and textures.

How to Store and Reheat

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm in the oven at 325°F for 10–15 minutes or in the microwave for 1 minute.
Freezing: Freeze slices individually and reheat straight from frozen.

If you love meals that reheat beautifully, this one joins my Marry Me Chicken Soup as a make-ahead favorite.

Flavor Variations

1. Mexican-Style Veggie Bake: Add corn, black beans, and a sprinkle of cumin.
2. Greek-Style Bake: Stir in chopped olives, feta, and oregano.
3. High-Protein Version: Mix in diced chicken or turkey sausage.
4. Breakfast Casserole: Add cooked potatoes and top with more cheese.

Like my Chicken Enchilada Soup, this dish is endlessly flexible — it adapts to whatever’s in your fridge.

Frequently Asked Questions

1. Can I use frozen vegetables?
Yes, but thaw and drain them first to prevent excess moisture.

2. Can I make it ahead of time?
Absolutely! Assemble the bake, cover, and refrigerate overnight. Bake fresh when ready to serve.

3. Can I use ricotta instead of cottage cheese?
Yes — ricotta gives a richer texture, but cottage cheese keeps it lighter and higher in protein.

4. Is this dish vegetarian?
Yes, it’s naturally vegetarian and packed with nutrients and protein.

The Final Bite

This Cottage Cheese and Veggie Bake is the kind of meal that proves healthy doesn’t have to mean boring. It’s creamy, satisfying, and loaded with vegetables — perfect for breakfast, lunch, or dinner. Every bite is full of color and flavor, and it’s hearty enough to please even the biggest comfort food lovers.

Serve it warm with a side of Christmas Bread Recipe or a crisp green salad for a complete meal that feels indulgent but is secretly good for you.