Cottage Cheese Zucchini and Squash Bake is the kind of recipe that brings warmth, comfort, and freshness straight to your table. Whether you’re making the most of a backyard zucchini harvest or craving a cozy, vegetable-forward dish that doesn’t skimp on protein, this casserole has you covered. With golden zucchini, sun-sweet yellow squash, juicy cherry tomatoes, and creamy cottage cheese, this bake is easy to prepare, light on ingredients, and deeply satisfying.
You’ll love how each bite is bursting with flavor, thanks to the blend of herbs, veggies, and melty cheese. It’s the kind of dish that fits right in at a weekend brunch or as a meatless weeknight dinner — budget-friendly, comforting, and loaded with wholesome ingredients.
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The Zucchini Bake That Reminds Me of Home
As a kid, every summer brought an overwhelming bounty of zucchini and squash from my mom’s backyard garden. I mean, truly overwhelming — zucchini the size of baseball bats, yellow squash curling into tangled loops, and buckets of cherry tomatoes spilling off the vines. She always said, “If you plant two squash plants, you’re feeding the whole neighborhood.”
That’s when this cottage cheese zucchini and squash bake became a weekly staple in our kitchen. My mom believed in simple, honest food, and this recipe checked all the boxes: budget-friendly, easy to make, and enough to fill up hungry bellies after a day spent playing outside. It wasn’t flashy, but it was beloved.
She’d layer sautéed zucchini and squash into a greased casserole dish, fold it into an egg and cottage cheese mixture, and top it with just enough mozzarella and Parmesan to make it golden and irresistible. To this day, I can still remember the smell wafting through the kitchen — the aroma of comfort itself.
It was the kind of dish you could serve alone or beside a crisp salad or grilled meat, always greeted with the same response: clean plates and happy sighs.
Why This Recipe Stands Out
Now that I make it for my own family, I’ve added my own touches to Mom’s version — a few halved cherry tomatoes for sweetness, a handful of optional butternut squash for color and richness, and a garlic-spiced custard that holds everything together. Still simple, still deeply comforting, but even more vibrant.
The magic of this cottage cheese zucchini and squash bake lies in its balance. The cottage cheese makes it creamy without being heavy, while the eggs add structure and protein. The vegetables stay visible and vibrant, each bite tasting like late summer. You can keep it vegetarian or pair it with your favorite protein — it’s flexible, nourishing, and downright delicious.
If you enjoy squash-forward recipes like this, you’ll probably love the cheesy layers in this Southern Squash Casserole or the tender creativity in Stuffed Zucchini with Spinach, Mushroom & Ricotta. They each bring out the best in humble vegetables — and this bake is no different.
It’s also a great way to introduce picky eaters to new veggies. The creamy custard and golden cheese topping make everything taste indulgent while still keeping it wholesome. You might be surprised just how quickly this dish disappears.
Ingredients & Preparation
Ingredient Breakdown (with table)
This recipe keeps things simple with clean, wholesome ingredients — most of which you probably already have on hand. Each component plays a role in bringing both structure and flavor to this veggie-forward dish.
Below is a quick breakdown:
| Ingredient | Amount | Notes |
|---|---|---|
| Zucchini | 2 medium | Sliced into half-moons |
| Yellow squash | 1 medium | Slice same as zucchini or sub with more zucchini |
| Onion | 1 small | Diced finely |
| Cherry tomatoes | 1 cup | Halved |
| Butternut squash (optional) | 1 cup | Diced, pre-cooked; adds color and slight sweetness |
| Cottage cheese | 1 cup | Use small curd for best texture |
| Eggs | 4 large | Binds the casserole like a custard |
| Mozzarella cheese | ½ cup, divided | Part-skim or whole milk; for stretch and creaminess |
| Parmesan cheese | ¼ cup, divided | Adds saltiness and crisp top layer |
| Milk | ¼ cup | Dairy or unsweetened non-dairy options both work well |
| Garlic powder | 1 tsp (or 2 cloves) | Fresh garlic boosts flavor if preferred |
| Salt | ½ tsp | Adjust to taste |
| Black pepper | ½ tsp | Fresh ground preferred |
| Olive oil | 2 tbsp | For sautéing and greasing the dish |
This combination of tender sautéed vegetables and protein-rich egg-cheese custard forms the heart of the recipe. The lightness of cottage cheese keeps it satisfying without becoming heavy — perfect for brunch or dinner.
Tools You’ll Need (and Substitutions)
To make this recipe easy from start to finish, here’s what you’ll need:
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Large skillet (for sautéing veggies)
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Mixing bowls (for egg and cheese mixture)
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8×8-inch or 2-quart baking dish
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Whisk or fork (to beat eggs and mix custard)
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Cutting board & sharp knife
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Cheese grater (if grating Parmesan fresh)
Substitution Ideas:
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No butternut squash? Just skip it or add diced red bell pepper or shredded carrots for color and sweetness.
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No mozzarella? Use Monterey Jack or even a sprinkle of cheddar.
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Lactose-free? Choose lactose-free cottage cheese and almond or oat milk.
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Add herbs like thyme or basil for a garden-fresh twist.
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You can also add a protein boost with cooked shredded chicken or chopped turkey sausage.
The beauty of this dish is how flexible it is. Even with a few tweaks, the custard still sets beautifully and the flavor stays true.
For more inspiration on flavor-packed veggie bakes, check out my Oven Roasted Zucchini, Squash, Tomatoes & Parmesan — it’s a simpler cousin to this bake with incredible caramelization. Or try Garlic Herb Roasted Potatoes, Carrots & Zucchini for another colorful, comforting option.
Cooking Instructions & Tips
Step-by-Step Method
Creating this cottage cheese zucchini and squash bake is surprisingly simple — and the result is a bubbly, cheesy, vegetable-rich meal that feels special every time. Follow these steps for a no-fail casserole:
Step 1: Preheat & Sauté
Preheat your oven to 375°F (190°C). In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the diced onion and butternut squash (if using) and sauté for 3–4 minutes, until slightly softened.
Step 2: Add Zucchini & Squash
Stir in the sliced zucchini and yellow squash. Continue cooking for 5–7 minutes, or until squash is tender but not mushy. Add halved cherry tomatoes and sauté just 2 more minutes.
Step 3: Mix the Custard
In a mixing bowl, whisk together 4 large eggs, 1 cup cottage cheese, and ¼ cup milk. Add garlic powder, salt, and pepper, then stir in half of the mozzarella and Parmesan.
Step 4: Combine & Bake
Fold the sautéed vegetables into the custard mixture. Pour everything into a greased 8×8-inch baking dish. Top with the remaining cheese. Cover with foil and bake for 30 minutes, then uncover and bake another 10–15 minutes, until golden and bubbling.
Step 5: Rest & Serve
Let the bake cool for 5–10 minutes to firm up. Slice or spoon into portions and serve warm.
Tips to Perfect It
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Don’t skip the resting time — it allows the egg custard to set for cleaner slices.
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Use small-curd cottage cheese for a smoother texture.
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Add a pinch of Italian seasoning or fresh basil to the custard for an herbal twist.
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Want a crispier top? Broil for 2 minutes at the end — just keep an eye on it!
This bake holds beautifully, making it a favorite for meal prep. Pair it with a leafy salad, some crusty bread, or even enjoy it cold the next day.
If you enjoy casseroles with a Mediterranean twist, you’ll love my Mediterranean Chicken Zucchini Bake or explore more oven-ready comfort with this Baked Zucchini and Cheese – 7 Ways to Enjoy.
Serving, Storing & Pairing
How to Serve This Cozy Bake
Once this cottage cheese zucchini and squash bake comes out of the oven, golden and bubbling, the possibilities are endless. It’s satisfying enough to stand alone as a vegetarian main course, but it also plays well as a flavorful side dish at brunches, potlucks, or holiday tables.
Here are some delicious ways to enjoy it:
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As a main dish: Pair it with a lightly dressed arugula salad and crusty bread for a complete meal.
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For breakfast or brunch: Serve it warm alongside fruit, toast, or a slice of avocado on sourdough.
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As a side: Complement grilled chicken, fish, or even roasted tofu with a scoop of this creamy bake.
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Cold lunch: Surprisingly tasty chilled — a slice straight from the fridge makes a great protein-packed lunch.
And if you love veggie-forward sides like this, be sure to try my Baked Parmesan Zucchini – Crispy & Cheesy or enjoy a hint of sweetness in this Chocolate Zucchini Bread for a sweet-savory brunch combo!
How to Store and Reheat
This bake stores beautifully, making it perfect for meal prep or leftovers. Follow these easy tips:
Storing:
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Refrigerator: Allow the bake to cool fully, then cover tightly or transfer to an airtight container. Store in the fridge for up to 4 days.
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Freezer: Slice into individual portions and freeze in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating:
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Oven: Reheat covered at 350°F for about 15–20 minutes until heated through.
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Microwave: Heat individual slices on medium for 1–2 minutes, checking to avoid overcooking the eggs.
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Skillet (for crispy bottom!): Reheat a slice in a nonstick pan over low heat — adds a little toasty edge to the base!
Pro Tip: If reheating from frozen, cover with foil to retain moisture, or let thaw first for best texture.
FAQ Section
Can I make this ahead of time?
Yes! Assemble it up to 24 hours ahead. Cover and refrigerate, then bake when ready. Add 5–10 minutes if baking cold.
Can I freeze it?
Definitely. Cool completely, then freeze whole or in slices for up to 2 months. Thaw overnight in the fridge before reheating.
Is there a vegan version?
You can try flax “eggs” and dairy-free cottage cheese. The texture will change, but it can still work with tofu-cashew blends.
Can I add protein?
Absolutely. Cooked chicken, turkey, or chickpeas blend in easily with the existing ingredients.
Why is my bake watery?
Overcooking squash releases water. Sauté lightly and let veggies cool before mixing into the custard.
Conclusion
This Cottage Cheese Zucchini and Squash Bake is one of those recipes you’ll turn to again and again — whether you’re cleaning out your veggie drawer or planning a wholesome family brunch. It’s deeply nourishing, filled with seasonal flavor, and easy to make ahead.
It’s flexible, too. You can swap cheeses, add proteins, or bulk it up with other vegetables, yet the heart of the dish remains the same — a savory, protein-rich bake that’s both comforting and good for you.
If you enjoyed this, you might also love my Stuffed Zucchini with Spinach, Mushroom & Ricotta or pair it with a slice of Chocolate Zucchini Bread for a sweet finish.
Tried this recipe? I’d love to hear how it turned out!
Leave a rating, drop a comment below, and don’t forget to save it on Pinterest:
Cottage Cheese Zucchini and Squash Bake
- Total Time: 55
- Yield: 6 servings
- Diet: Vegetarian
Description
Cottage Cheese Zucchini and Squash Bake is a cozy, wholesome casserole filled with fresh vegetables and protein-rich custard. Perfect for brunch or dinner.
Ingredients
• 2 medium zucchinis, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 small onion, diced
• 1 cup cherry tomatoes, halved
• 1 cup diced butternut squash (optional), pre-cooked
• 1 cup cottage cheese (small curd or any style)
• 4 large eggs
• ½ cup shredded mozzarella cheese, divided
• ¼ cup grated Parmesan cheese, divided
• ¼ cup milk (dairy or unsweetened non-dairy)
• 1 tsp garlic powder (or 2 cloves garlic, minced)
• ½ tsp salt, or to taste
• ½ tsp black pepper, or to taste
• 2 tbsp olive oil (or butter)
Instructions
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet. Sauté onion and optional butternut squash for 3 minutes.
3. Add zucchini and yellow squash. Cook for 5–7 minutes until slightly tender.
4. Add cherry tomatoes and cook 2 minutes more. Remove from heat to cool.
5. In a bowl, whisk eggs, cottage cheese, milk, garlic, salt, and pepper.
6. Stir in half of the mozzarella and Parmesan cheeses.
7. Gently fold the cooled vegetables into the egg mixture.
8. Pour into a greased 8×8-inch baking dish and spread evenly.
9. Top with remaining cheeses. Cover with foil and bake 30 minutes.
10. Uncover and bake another 10–15 minutes until golden and bubbling.
11. Let rest 5–10 minutes before serving.
Notes
– You can assemble it 24 hours in advance and bake later.
– Freezes well after baking – cool completely before freezing.
– Add cooked chicken, turkey, or chickpeas for extra protein.
– Substitute mozzarella with Monterey Jack or cheddar if desired.
– Don’t overcook squash during sauté to avoid excess moisture.
- Prep Time: 15
- Cook Time: 40
- Method: Bake
- Cuisine: American