High Protein Veggie Bake with Cottage Cheese: 7 Easy Wins

Name: High Protein Veggie Bake with Cottage Cheese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ cups cottage cheese; 2 cups broccoli florets; 1 bell pepper, diced; 1 medium zucchini, sliced; 1 cup cherry tomatoes, halved; 1 cup fresh spinach, finely chopped; ½ small red onion, finely chopped; 1 cup shredded mozzarella cheese; 3 large eggs; 1 tablespoon olive oil; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; Cooking spray or olive oil for greasing

Jump to Recipe

Some days you want dinner to feel like you tried… without actually trying that hard. That’s where High Protein Veggie Bake with Cottage Cheese comes in—warm, cozy, and basically the edible version of putting on fuzzy socks after a long day.

It’s the kind of meal that saves you when your schedule is packed, your fridge is full of “random vegetables,” and your energy is hanging on by a thread. (Been there. More than once. Okay—weekly.)

Why You’ll Love This High Protein Veggie Bake with Cottage Cheese

Protein-packed without being “gym food.” Cottage cheese + eggs = real staying power.
Veggie-forward but still comforting. The melty mozzarella top makes everyone behave.
One bowl, one dish, no drama. Minimal cleanup is my love language.
Great for meal prep. It reheats like a champ and holds together in neat little squares.

Ingredients You’ll Need

Here’s your cast of characters—each one bringing something important to the party:

Cottage Cheese – the creamy, tangy protein superstar that keeps everything moist.
Broccoli Florets – adds texture, crunch, and all the “look at me being healthy” vibes.
Bell Pepper (diced) – a sweet pop of color and flavor in every bite.
Zucchini (sliced) – tender moisture and mild flavor (without turning things into soup).
Cherry Tomatoes (halved) – juicy little bursts that brighten the whole bake.
Spinach (finely chopped) – earthy, vibrant, and basically invisible to picky eaters.
Red Onion (finely chopped) – a little bite and crunch for extra interest.
Shredded Mozzarella – melty golden top layer… aka the reason people come back for seconds.
Eggs – the binder that gives the bake structure and sliceability.
Olive Oil – adds richness and helps the seasonings coat everything evenly.
Garlic Powder – savory depth without chopping.
Onion Powder – warm flavor, no raw-onion surprises.
Black Pepper + Salt – the simple duo that makes all the flavors wake up.
Dried Oregano – that cozy, herby “this tastes like dinner” finish.
Cooking Spray or Olive Oil (for the dish) – so you can serve squares without excavating.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make High Protein Veggie Bake with Cottage Cheese

Let’s do this the easy way—the way busy people need it to be.

1) Preheat and prep

Preheat your oven to 375°F (190°C).
Lightly grease a baking dish with cooking spray or olive oil.

(This step is small, but it’s what prevents the dreaded “stuck-to-the-pan casserole tragedy.”)

2) Mix the cottage cheese + veggies

In a large mixing bowl, combine:

cottage cheese
broccoli
bell pepper
zucchini
cherry tomatoes
spinach
red onion

Fold everything together until it looks colorful and evenly mixed.

3) Whisk the eggs + seasonings

In a separate bowl:

crack in the eggs
add olive oil
whisk in garlic powder, onion powder, black pepper, salt, and dried oregano

Beat until smooth and a little frothy—like you mean it.

4) Combine it all

Pour the egg mixture over the veggie/cottage cheese mix. Stir until every veggie piece is coated and glossy.

5) Bake

Transfer the mixture into your prepared baking dish and spread it into an even layer.

Sprinkle shredded mozzarella evenly over the top.

Bake for 30–35 minutes, until:

the top is golden
the center feels set when gently pressed

6) Rest, slice, and serve

Let it cool for a few minutes before slicing. This helps it firm up so you get those perfect squares instead of a “tasty pile.”

My Best Tips (So It Turns Out Perfect)

Don’t skip the rest time. Even 5–10 minutes makes slicing so much cleaner.
Watch the watery veggies. Zucchini and tomatoes are juicy by nature—if your zucchini is extra watery, pat the slices dry first.
Want it extra cheesy? Add a little mozzarella in the mix and on top. No one’s grading you.
If the top browns too fast: loosely cover with foil for the last 8–10 minutes. (Ovens love to be dramatic.)

And if your bake looks a tiny bit soft right out of the oven—don’t panic. It’s not failing. It’s just… relaxing. It firms up as it cools.

A Little Real-Life Moment From My Kitchen

This recipe became a regular at my house during one of those weeks where everything felt like a to-do list with legs. I had veggies that needed using, zero patience for complicated cooking, and a strong desire to eat something that didn’t come from a drive-thru bag.

I tossed everything together, baked it, and suddenly my kitchen smelled like a cozy hug. And the best part? Lunch was handled for the next couple of days too. Future-me was thrilled.

High Protein Veggie Bake with Cottage Cheese in a round baking dish, topped with golden melted cheese, broccoli, zucchini, and roasted cherry tomatoes. — High Protein Veggie Bake with Cottage Cheese fresh from the oven—golden, cheesy, and packed with broccoli, zucchini, spinach, and juicy tomatoes.

FAQs About High Protein Veggie Bake with Cottage Cheese

Can I swap out the veggies?

Absolutely. High Protein Veggie Bake with Cottage Cheese is very forgiving. Try cauliflower, mushrooms, kale, or even leftover roasted veggies—just avoid anything super wet unless you drain it first.

Can I make it ahead of time?

Yes! Bake it, cool it, then store it covered in the fridge. It reheats beautifully for quick breakfasts or lunches.

How do I store leftovers?

Keep slices in an airtight container in the fridge. Reheat in the microwave or oven until warmed through. (And yes—it’s still delicious cold if you’re doing the “eat standing by the fridge” thing.)

Can I freeze it?

You can. Slice it, wrap individual portions, and freeze. The texture may be slightly softer after thawing, but the flavor holds up well.

Cozy Weeknights Start Here

If you’ve been craving something hearty, wholesome, and easy, High Protein Veggie Bake with Cottage Cheese is the kind of recipe that makes life feel more manageable—like dinner is handled and you can finally exhale.

Make it once, and I promise you’ll start eyeing random fridge veggies like, “Oh yes… you’re about to become something delicious.”

More Cozy, High-Protein Ideas to Try Next

If you loved this High Protein Veggie Bake with Cottage Cheese, here are a few reader-favorite recipes that pair perfectly with it—whether you’re planning lunches for the week, building a simple “protein + veggies” dinner, or just want another easy win on your menu:

Need another cottage-cheese dinner idea? Try my creamy, comforting Ranch Chicken and Veggies with Cottage Cheese
Craving a warm, spoonable option with the same “fills-you-up” vibe? This cozy High-Protein Broccoli Cheddar Soup is basically a hug in a bowl
Want a pasta night that still feels balanced? You’ll love this family-friendly High Protein Chicken Alfredo Bake (cheesy, satisfying, and weeknight-approved)
Meal-prep mode: ON? These Meal Prep Breakfast Eggs make mornings so much easier (and yes, they’re great with veggies too!)

⭐ Now it’s your turn! If you made this recipe, I’d love to hear how it went—please leave a star rating and a quick review below. Your feedback helps other busy cooks know what to expect (and it totally makes my day!).