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Slice of zucchini cottage cheese bake on a plate with melted cheese on top

Zucchini Cottage Cheese Bake

A high protein zucchini cottage cheese bake with eggs, shredded zucchini, and melted cheese. A simple, savory casserole perfect for dinner or meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Course: Breakfast, Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients

Ingredients
  • 3 cups zucchini shredded and squeezed dry
  • 1 cup cottage cheese full-fat or low-fat
  • 6 large eggs
  • 1 cup shredded cheese cheddar and mozzarella blend, divided
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 9x9 baking dish
  • Box grater
  • Mixing bowl
  • Small pan

Method

  1. Preheat the oven to 375°F and grease a 9x9 baking dish.
  2. Shred the zucchini, then squeeze out as much excess water as possible using a clean towel or paper towels.
  3. Heat a small pan over medium heat and sauté the diced onion and minced garlic until softened, about 3-4 minutes. Let cool slightly.
  4. In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and Italian seasoning until mostly smooth.
  5. Stir in the shredded zucchini, sautéed onion and garlic, and half of the shredded cheese.
  6. Pour the mixture into the prepared baking dish and smooth out the top.
  7. Sprinkle the remaining shredded cheese evenly over the top.
  8. Bake for 35-40 minutes, until the center is set and the top is golden brown.
  9. Let rest for 5-10 minutes before slicing and serving.

Notes

Squeeze the zucchini thoroughly to remove excess water before mixing — this is key to avoiding a watery bake.