Savory Zucchini Cottage Cheese Bake: Quick & Nutritious Delight

A quick and nutritious Zucchini Cottage Cheese Bake that transforms simple ingredients into a delightful dish for busy weeknights.

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Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 4 servings

Course: Quick Meals

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bake

2 medium Zucchini If watery, toss with salt, let sit for 10 mins, and squeeze out moisture.
1 cup Cottage Cheese Can substitute with ricotta; add a splash of milk for consistency.
2 large Eggs Binds ingredients; flax egg can be used for vegan option.
1 cup Mozzarella Cheese Can use cheddar or Monterey Jack for flavor.
to taste Seasoning (e.g., salt, pepper) Adjust according to personal taste.
optional Sautéed Onions/Spinach Adds depth; skip onions for strict keto.

Equipment

Oven
baking dish
mixing bowl
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) to ensure even baking.
Wash zucchini thoroughly, slice, sprinkle with salt, let sit for 10 minutes, and squeeze out excess moisture.
In a large mixing bowl, combine zucchini, cottage cheese, eggs, and seasoning until well mixed. Stir in mozzarella cheese.
Grease a baking dish, pour in the zucchini mixture, and spread evenly.
Bake for 30-35 minutes until golden and bubbly. Check for doneness with a toothpick.
Cool for 5-10 minutes before serving to help it set.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 8gProtein: 12gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Prevent excess moisture by squeezing zucchini after salting. Avoid overmixing to maintain a fluffy texture. Adjust herbs and spice to customize flavor. Assemble in advance for even better flavor.

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