Zucchini Cottage Cheese Bake is one of those dishes that began as an experiment and quickly became a family staple. There’s a certain joy that comes from pulling dinner straight from your backyard. Every summer, my garden overflows with zucchini, and every year I find myself dreaming up new ways to use it. That’s how this recipe was born — a moment of inspiration standing in my garden with armfuls of fresh zucchini and a fridge full of cottage cheese.
I’d just made my Cottage Cheese Crustless Quiche, a protein-packed favorite that always gets rave reviews in our house. But I wanted something heartier — something I could layer and bake like lasagna, without the pasta. That’s when the idea struck: use zucchini slices instead of noodles, pair it with a rich marinara, and build layers of creamy, cheesy goodness.
The first time I served this bake, it was a quiet hit. My husband went back for seconds, then thirds. Even my picky eater — the one who usually pushes zucchini to the side — ate every bite without question. That night, it earned a permanent spot in our meal rotation.
Over time, I’ve played with variations inspired by recipes like our Cottage Cheese Zucchini and Squash Bake, sometimes adding thin yellow squash slices or fresh thyme from the garden. But the core remains the same: fresh, simple, and satisfying.
If you’re looking for a delicious way to use up summer produce — or just craving something cozy and wholesome — this bake is for you.
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What Makes This Recipe Special?
Three things make this dish a standout:
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Texture: The zucchini stays tender but not soggy, while the cottage cheese blend is lusciously creamy.
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Flavor: Garlic-simmered marinara paired with herbs and cheese brings boldness without overpowering the veggies.
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Balance: You get the richness of a baked pasta dish, but it’s lighter and more nutrient-dense.
It’s also customizable. Want more protein? Add ground turkey or lentils. Need it dairy-free? Use vegan cheese and plant-based ricotta.
This bake reminds me a lot of our Crustless Cottage Cheese Zucchini Quiche in that way — a canvas for seasonal ingredients, endlessly adaptable, always satisfying.
Ingredients & Preparation
Everything You Need for This Zucchini Bake
One of the things I love most about this Zucchini Cottage Cheese Bake is how simple the ingredient list is. It uses wholesome, real foods that you probably already have on hand. Zucchini takes the place of pasta, giving the dish a fresh, light texture while still holding up beautifully in the oven.
Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Zucchinis (medium) | 3, thinly sliced lengthwise |
| Cottage Cheese | 2 cups |
| Shredded Mozzarella | 1 cup |
| Grated Parmesan Cheese | ½ cup |
| Eggs | 2 large |
| Olive Oil | 1 tbsp |
| Onion (finely chopped) | 1 |
| Garlic (minced) | 2 cloves |
| Marinara Sauce | 1½ cups |
| Dried Oregano | 1 tsp |
| Dried Basil | 1 tsp |
| Salt & Pepper | To taste |
| Fresh Parsley or Basil | For garnish |
Start by thinly slicing your zucchini — a mandoline works beautifully for this if you have one, but a sharp knife and steady hand do the trick just fine. To help the zucchini hold up and avoid excess moisture, lightly salt the slices and let them sit for 10–15 minutes. Then gently pat them dry.
The sauce is super straightforward: sautéed onions and garlic simmered with your favorite marinara and a touch of herbs. I often double the batch and freeze extra for quick weeknight meals.
If you’ve tried dishes like our Ground Beef Zucchini Bake, you’ll know how well zucchini pairs with tomato sauce. This vegetarian version uses cottage cheese for the same creamy satisfaction without meat — but you could easily add in protein if you like.
And if you prefer a more stuffed presentation, something like our Stuffed Zucchini Boats offers a great variation on this flavor combo.
Kitchen Tools & Easy Swaps
No fancy tools are required to make this dish a success. Here’s what I recommend:
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Mandoline slicer – for even zucchini layers
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9×13 baking dish – greased or lined for easy cleanup
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Mixing bowls – one for the cheese mixture, one for prepping veggies
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Small saucepan – to simmer your homemade sauce
Need a substitute for cottage cheese? Ricotta works beautifully and gives a slightly creamier texture. Vegan? You can absolutely use dairy-free cheese alternatives and a flax egg. Want more heat? Add a pinch of crushed red pepper to the sauce.
Cooking Instructions & Tips
Step-by-Step: From Garden to Golden Perfection
Making this Zucchini Cottage Cheese Bake is a breeze when you follow these simple steps. Let your oven do most of the work — the hardest part is waiting for it to be done!
Step 1: Prep the Zucchini
Lightly salt the sliced zucchini and let it rest for about 10–15 minutes. This draws out excess moisture. Then pat them dry with a paper towel to prevent sogginess later on.
Step 2: Make the Sauce
In a small saucepan, heat the olive oil. Sauté the chopped onion until translucent, then stir in minced garlic. Once fragrant, pour in your marinara and add the oregano and basil. Let it simmer on low for 5–7 minutes.
Step 3: Prepare the Cheese Layer
In a large bowl, whisk together the eggs and cottage cheese. Stir in half of the mozzarella and Parmesan cheese. Season with salt and pepper. This creamy blend forms the base of each cheesy layer.
Step 4: Assemble the Bake
Grease a 9×13 baking dish. Start with a thin layer of sauce at the bottom. Add a layer of zucchini slices, then spoon over the cottage cheese mixture. Repeat until ingredients are used up, finishing with sauce and the remaining cheese on top.
Step 5: Bake to Golden, Bubbly Bliss
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 15–20 minutes until the top is golden and bubbling. Let it rest for 10 minutes before slicing. Garnish with fresh parsley or basil.
Tips & Tricks to Make It Just Right
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Zucchini thickness matters: Aim for about ⅛ inch thick. Too thin, and it may tear; too thick, and it won’t soften properly.
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Don’t skip the drying step: This prevents a watery final dish. You can also lightly grill or roast the zucchini beforehand for even more flavor.
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Rest before cutting: Give the bake 10 minutes to settle so it slices cleanly.
If you love blending savory and sweet in veggie-forward meals, you’ll adore our Sweet Corn and Zucchini Pie. It’s another fun way to showcase this garden favorite.
And for a crispier zucchini side, try Garlic Parmesan Roasted Zucchini — it’s simple, crave-worthy, and pairs beautifully with this bake.
Serving, Storing & Pairing
How to Serve Your Zucchini Cottage Cheese Bake
Once this Zucchini Cottage Cheese Bake has rested and set, it’s time to plate it up! The bake slices beautifully, holding its structure with each cheesy, herbed layer clearly visible. It’s ideal as a standalone meal, but also pairs wonderfully with lighter sides for a more rounded table.
If you’re serving this for dinner, try it alongside a crisp green salad, garlic toast, or even a light soup. For a brunch or potluck, cut it into squares and serve warm or at room temp.
On warmer days, I love to pair it with these Grilled Zucchini Rollups Stuffed with Lemon Basil Ricotta. They bring a fresh, tangy contrast that complements the creamy baked layers beautifully.
Looking for more crunch? Revisit our Garlic Parmesan Roasted Zucchini — it’s the crispy counterpoint your table needs.
How to Store & Reheat Leftovers
This bake keeps beautifully, making it a dream for meal preppers. Here’s how to store it right:
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In the fridge: Let the dish cool completely, then store in an airtight container for up to 4 days.
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In the freezer: Slice and wrap portions tightly with foil or place in freezer-safe containers. It freezes well for up to 2 months.
To reheat, place a slice in the microwave for 1–2 minutes or in the oven at 350°F for about 10 minutes. For the best texture, especially with frozen portions, reheat uncovered in the oven to bring back the crispy top layer.
Pro tip: If you’ve got extra marinara sauce, drizzle a spoonful over the top before reheating for added moisture and flavor.
Frequently Asked Questions
Can I use ricotta instead of cottage cheese?
Absolutely. Ricotta is a great substitute and will give the bake a creamier, slightly richer texture. It works well if you’re aiming for a more traditional Italian flavor profile.
How do I keep my zucchini from getting soggy?
The key is salting and drying the slices before layering. You can also briefly roast or grill them beforehand to remove even more moisture.
Can I make this ahead of time?
Yes! This bake is perfect for prepping in advance. Assemble it fully, cover, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s going straight from fridge to oven.
Is this recipe gluten-free?
Yes — as long as your marinara sauce is gluten-free (most are), this dish is entirely gluten-free and naturally low-carb.
Can I freeze it before baking?
It’s best to bake it first, let it cool, then freeze. Freezing raw zucchini can sometimes cause it to release too much water when cooked later.
Conclusion
There’s a reason this Zucchini Cottage Cheese Bake keeps making its way back onto our dinner table — it’s simple, satisfying, and endlessly adaptable. Whether you’re digging into it fresh from the oven or enjoying leftovers the next day, each bite is comforting and full of flavor.
If you enjoyed this, you might also love:
Thank you so much for cooking with me — right from my kitchen to yours.
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Zucchini Cottage Cheese Bake
- Total Time: 65
- Yield: 6 servings
- Diet: Vegetarian
Description
Zucchini Cottage Cheese Bake is a hearty, cheesy, and comforting low-carb dinner layered with thin-sliced zucchini, rich marinara, and a creamy cottage cheese blend. Perfect for family meals and meal prep.
Ingredients
• 3 medium zucchinis, thinly sliced lengthwise
• 2 cups cottage cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley or basil, for garnish
Instructions
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis lengthwise, lightly salt them, and let rest 10–15 minutes. Pat dry.
3. Heat olive oil in a skillet, sauté onions and garlic until fragrant.
4. Add marinara sauce, oregano, and basil. Simmer for 5–7 minutes.
5. In a bowl, mix cottage cheese with eggs, half the mozzarella, Parmesan, salt, and pepper.
6. Grease a 9×13 baking dish and spread a thin layer of sauce on the bottom.
7. Add a layer of zucchini, then spoon over cheese mixture. Repeat layers and finish with sauce and remaining cheese.
8. Cover with foil and bake 25 minutes. Remove foil and bake an additional 15–20 minutes until golden and bubbling.
9. Let rest for 10 minutes before slicing. Garnish with fresh herbs and serve.
Notes
– Salting and drying the zucchini is essential to avoid a watery bake.
– You can substitute ricotta for cottage cheese if preferred.
– Add grilled squash, spinach, or mushrooms for extra flavor.
– This bake keeps well and is perfect for meal prep.
– Reheat in the oven uncovered for the best texture.
- Prep Time: 20
- Cook Time: 45
- Method: Baking
- Cuisine: American