Print

Zucchini Cottage Cheese Bake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A wholesome bake featuring fresh zucchini and creamy cottage cheese, perfect for breakfast, lunch, or dinner.

Ingredients

Scale
  • 3 medium zucchini, shredded and lightly drained
  • 1 1/2 cups cottage cheese (full-fat or low-fat)
  • 2 large eggs, beaten
  • 1/2 cup grated Parmesan or cheddar (plus extra for topping)
  • 1/3 cup plain breadcrumbs or 3 tbsp all-purpose flour
  • 1 small onion, finely chopped or 1 tsp onion powder
  • 1 garlic clove, minced or 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley or 1 tsp dried herbs
  • 1–2 tbsp olive oil for greasing the pan

Instructions

  1. Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
  2. Shred zucchini, squeeze out moisture, and combine with cottage cheese, eggs, Parmesan, breadcrumbs (or flour), onion, garlic, salt, pepper, and herbs. Stir until combined.
  3. Fold the drained zucchini into the cottage cheese mixture, adjust seasoning to taste, and transfer to the prepared dish. Smooth the top, sprinkle with extra cheese, and drizzle with olive oil.
  4. Bake for 30–40 minutes until set and golden on top. Let rest for 10 minutes before slicing.

Notes

Cool completely before refrigerating. Best consumed within 4 days. Can be frozen for up to 2 months.

Nutrition

Find it online: https://recipesunfolded.com/zucchini-cottage-cheese-bake/

×