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Freshly baked Mediterranean cottage cheese vegetable bake with zucchini and tomatoes.

Mediterranean cottage cheese veggie bake.

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cups Cottage Cheese 4% milkfat recommended
  • 2 medium Zucchinis sliced
  • 2 Bell Peppers Red/Yellow, chopped
  • 3 cups Fresh Spinach
  • 1 cup Cherry Tomatoes halved
  • 1 Red Onion diced
  • 3 Garlic cloves minced
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • Salt and Pepper to taste
  • Optional: 1/4 cup Feta cheese crumbles

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Sauté onions, peppers, and zucchini in olive oil over medium heat until softened (approx. 6 mins). Stir in spinach until wilted.
  3. Combine cottage cheese, garlic, and dried herbs in a bowl.
  4. Transfer vegetables to the baking dish. Pour the cottage cheese mixture over and stir gently to combine.
  5. Top with cherry tomatoes and optional feta.
  6. Bake for 30-35 minutes until the center is set and the top is golden.
  7. Rest for 5 minutes before serving.

Notes

  • The "Water" Factor: Sautéing the zucchini and peppers is non-negotiable. If you skip this, the water from the raw vegetables will turn the cottage cheese into a soup.
  • Texture Choice: If you dislike the "curds" of cottage cheese, blend it for 10 seconds before mixing with the vegetables for a smooth, custard-like consistency.
  • Salting: Cottage cheese is naturally salty. Taste your sautéed vegetables before adding extra salt to the final mixture.
  • Setting Time: Let the bake sit for 5–8 minutes after removing it from the oven. This allows the proteins to firm up, making it much easier to slice clean squares.
  • Storage: Store in an airtight container for up to 4 days. To reheat, use an oven or air fryer at 350°F to maintain the texture; microwaving can make the vegetables a bit soft.