Cottage cheese and eggs hold spinach, bell peppers, zucchini, and onion together in this savory vegetable bake. Reduced-fat cheddar melts into the filling, and an optional breadcrumb layer can give the top a golden finish.
Ingredients
- 2 cups reduced-fat cottage cheese
- 1 cup reduced-fat shredded cheddar cheese
- 2 large eggs
- 1 cup chopped spinach
- ½ cup diced bell peppers
- ½ cup chopped zucchini
- ½ cup chopped onion
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- ¼ cup breadcrumbs, optional for topping
Directions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a large bowl, combine the cottage cheese, cheddar, eggs, spinach, bell peppers, zucchini, onion, garlic powder, paprika, salt, and pepper.
- Pour the mixture into the prepared dish and spread it evenly.
- Top with the breadcrumbs if using.
- Bake for an estimated 25–30 minutes, until the top is golden and the mixture is set, and confirm the center reaches 160°F (71°C) on a food thermometer.
- Cool slightly before slicing and serving.
Chop for an Even Bake
Keep the pepper, zucchini, and onion pieces fairly small and similar in size. That helps distribute the vegetables throughout the cottage cheese mixture. Break the eggs into the bowl and stir until no obvious streaks remain.
Because the source recipe does not specify a dish size, choose one that holds the mixture comfortably without filling to the rim. Begin checking after 25 minutes. The center should appear set and reach 160°F (71°C), while the optional breadcrumb topping or exposed cheese should look golden.
