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