Baked Caprese Cottage Cheese Casserole
Easy Baked Caprese Cottage Cheese Casserole with a creamy high protein cottage cheese base, ripe tomatoes, fresh mozzarella, basil, and balsamic glaze — ready in 45 minutes.
Equipment
- 9x9 inch baking dish
- Blender
- mixing bowl
- whisk
- knife
Ingredients
Ingredients
- 1.5 cups full-fat cottage cheese blended smooth
- 2 large eggs
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 3 medium ripe Roma tomatoes, sliced patted dry
- 8 oz fresh mozzarella, sliced
- 0.25 cup fresh basil leaves plus extra for garnish
- 1 tbsp olive oil for drizzling
- 2 tbsp balsamic glaze for finishing
- salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x9-inch baking dish.
- Slice the tomatoes and lay them on paper towels for 10 minutes. Pat dry.
- Blend the cottage cheese until completely smooth.
- In a bowl, whisk together the blended cottage cheese, eggs, minced garlic, Italian seasoning, salt, and pepper.
- Pour the cottage cheese mixture into the prepared baking dish and spread evenly.
- Layer the dried tomato slices evenly over the cottage cheese base.
- Tuck a few fresh basil leaves between the tomato slices.
- Lay the sliced fresh mozzarella evenly over the tomatoes. Drizzle with olive oil and season with a pinch of salt and pepper.
- Bake for 30 to 35 minutes until the mozzarella is melted and slightly golden and the base is set.
- Let rest for 5 minutes. Drizzle with balsamic glaze and scatter fresh basil leaves on top before serving.
Notes
Pat tomatoes dry before layering to prevent a watery casserole. Blend cottage cheese completely smooth. Add balsamic glaze after baking, not before. Finish under the broiler for 2 to 3 minutes for extra golden mozzarella on top.