Introduction
I make this zucchini cottage cheese bake all summer long when zucchini is everywhere and I need an easy way to use it up. The cottage cheese blends into the eggs and creates a custardy, almost quiche-like texture once baked, and it sneaks in a ton of protein without any heavy lifting. This comes together with basic ingredients you probably already have on hand. It’s great for a light dinner, a make-ahead lunch, or even a savory breakfast if you’re into that kind of thing.
How to Make Zucchini Cottage Cheese Bake (Quick Overview)
To make this zucchini cottage cheese bake, whisk eggs with cottage cheese and seasonings, then stir in shredded zucchini and shredded cheese. Pour into a baking dish and bake at 375°F until set and golden on top, about 35-40 minutes. It’s a true one-bowl, one-dish meal.
About the Ingredients
Zucchini
Zucchini is the star of this zucchini cottage cheese bake and adds moisture, color, and a mild flavor that takes on whatever seasonings you use. Shred it on a box grater and squeeze out the excess water before mixing it into the batter, or the bake can turn out watery.
Cottage Cheese
Cottage cheese blends right into the egg mixture and gives this easy zucchini cottage cheese casserole a boost of protein along with a soft, custardy texture once baked. Use full-fat or low-fat depending on what you prefer.
Eggs
Eggs are the base that holds the whole bake together. They set up firm in the oven and give this dish its structure, similar to a crustless quiche.
Shredded Cheese
A blend of cheddar and mozzarella melts into the top and through the bake, adding richness and a golden, slightly crispy top layer. Feel free to use whatever shredded cheese you have on hand.
Garlic and Onion
Sautéed garlic and onion add a savory depth of flavor that keeps this high protein zucchini bake from tasting bland. A quick sauté before mixing everything together makes a noticeable difference.
Tips and Tricks
Squeeze the shredded zucchini in a clean kitchen towel or paper towels to remove as much liquid as possible before mixing. Skipping this step is the most common reason this zucchini cottage cheese bake turns out watery.
Let the bake rest for 5-10 minutes after coming out of the oven. This helps it set up fully and makes slicing much cleaner.
Use a 9×9 or similar-sized baking dish so the bake cooks evenly. A larger pan will make it too thin and cause it to overcook.
Pro Tips
For extra flavor in this easy zucchini cottage cheese casserole, add a handful of fresh herbs like dill, chives, or basil to the egg mixture before baking.
Blend half the cottage cheese with the eggs until smooth, then stir in the rest whole for little pockets of cottage cheese throughout the bake.
If you want a crispier top, broil the bake for the last 2-3 minutes of cooking, watching closely so it doesn’t burn.
Step-by-Step Instructions
- Preheat the oven to 375°F and grease a 9×9 baking dish.
- Shred the zucchini, then squeeze out as much excess water as possible using a clean towel or paper towels.
- Heat a small pan over medium heat and sauté the diced onion and minced garlic until softened, about 3-4 minutes. Let cool slightly.
- In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and Italian seasoning until mostly smooth.
- Stir in the shredded zucchini, sautéed onion and garlic, and half of the shredded cheese.
- Pour the mixture into the prepared baking dish and smooth out the top.
- Sprinkle the remaining shredded cheese evenly over the top.
- Bake for 35-40 minutes, until the center is set and the top is golden brown.
- Let rest for 5-10 minutes before slicing and serving.
Variations
For a Mexican-inspired version of this zucchini cottage cheese bake, swap the Italian seasoning for taco seasoning and top with shredded Mexican cheese blend and diced jalapeños.
If you want to add more vegetables, stir in chopped spinach or diced bell peppers along with the zucchini.
For a Mediterranean twist, add crumbled feta, chopped sun-dried tomatoes, and fresh oregano instead of cheddar and mozzarella.
You can turn this into individual portions by baking the mixture in a greased muffin tin for about 20-25 minutes instead of a baking dish.
For added protein, stir in some cooked, crumbled turkey sausage or diced ham before baking this high protein zucchini bake.
How to Store
Let leftover zucchini cottage cheese bake cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheat individual slices in the microwave for 1-2 minutes, or in a 350°F oven for about 10 minutes until warmed through.
This bake can be frozen, though the texture softens slightly after thawing. Wrap slices individually and freeze for up to 2 months, then thaw in the fridge before reheating.
Frequently Asked Questions
Why is my zucchini bake watery?
This almost always happens when the zucchini isn’t squeezed dry enough before mixing. Make sure to remove as much liquid as possible for this zucchini cottage cheese bake to set properly.
Can I use a different vegetable instead of zucchini?
Yes, yellow squash works as a 1:1 swap, or you can use spinach or broccoli for a different vegetable base in this easy zucchini cottage cheese casserole.
Can I make this ahead of time?
Yes, this zucchini cottage cheese bake reheats really well, making it a great make-ahead meal for busy weeknights or meal prep.
Is this recipe high in protein?
Yes, thanks to the eggs and cottage cheese, this high protein zucchini bake has significantly more protein than a typical vegetable casserole.
Can I freeze this bake?
Yes, though the texture softens slightly after thawing. It’s best reheated in the oven rather than the microwave to help restore some texture.
Do I need to peel the zucchini?
No, the skin is thin and tender, so there’s no need to peel it for this zucchini cottage cheese bake.
Can I make this dairy-free?
This recipe relies heavily on cottage cheese and shredded cheese for texture and flavor, so a dairy-free version would need significant substitutions and may not turn out the same.
Zucchini Cottage Cheese Bake
Ingredients
Equipment
Method
- Preheat the oven to 375°F and grease a 9×9 baking dish.
- Shred the zucchini, then squeeze out as much excess water as possible using a clean towel or paper towels.
- Heat a small pan over medium heat and sauté the diced onion and minced garlic until softened, about 3-4 minutes. Let cool slightly.
- In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and Italian seasoning until mostly smooth.
- Stir in the shredded zucchini, sautéed onion and garlic, and half of the shredded cheese.
- Pour the mixture into the prepared baking dish and smooth out the top.
- Sprinkle the remaining shredded cheese evenly over the top.
- Bake for 35-40 minutes, until the center is set and the top is golden brown.
- Let rest for 5-10 minutes before slicing and serving.