Tuscan Broccoli Cottage Cheese Bake
Easy Tuscan Broccoli Cottage Cheese Bake with a creamy high protein cottage cheese base, tender broccoli, sun-dried tomatoes, and melted mozzarella — ready in 45 minutes.
Equipment
- 9x9 inch baking dish
- Blender
- large mixing bowl
- knife
Ingredients
Ingredients
- 4 cups broccoli florets, cut into bite-sized pieces
- 1.5 cups full-fat cottage cheese blended smooth
- 2 cloves garlic, minced
- 0.25 cup sun-dried tomatoes, chopped drained if oil-packed
- 1 tsp Italian seasoning
- 0.25 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded for topping
- salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x9-inch baking dish.
- Cut the broccoli florets into bite-sized pieces.
- Blend the cottage cheese until completely smooth.
- In a large bowl, mix the blended cottage cheese with the minced garlic, sun-dried tomatoes, Italian seasoning, and grated parmesan.
- Add the broccoli florets to the cottage cheese mixture and stir until evenly coated.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the shredded mozzarella over the top.
- Bake for 30 to 35 minutes until the broccoli is tender and the cheese on top is melted and golden.
- Let it rest for 5 minutes before serving.
Notes
Blend cottage cheese completely smooth for the right texture. Drain frozen broccoli well to avoid a watery bake. Don't overbake — broccoli should be tender but not mushy. Toast the top under the broiler for an extra golden finish.