Zucchini Cottage Cheese Bake
Easy Zucchini Cottage Cheese Bake with a creamy high protein cottage cheese base, fresh zucchini slices, cherry tomatoes, and melted mozzarella — ready in 45 minutes.
Equipment
- 9x9 inch baking dish
- Blender
- mixing bowl
- whisk
- knife
Ingredients
Ingredients
- 3 medium zucchini, sliced into thin rounds salted and patted dry
- 1.5 cups full-fat cottage cheese blended smooth
- 2 large eggs
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 0.5 cup cherry tomatoes, halved
- 1 cup mozzarella cheese, shredded for topping
- 0.25 cup parmesan cheese, grated for topping
- salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x9-inch baking dish.
- Slice the zucchini into thin rounds about ¼ inch thick. Sprinkle lightly with salt, let sit for 10 minutes, then pat completely dry with paper towels.
- 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.
- Arrange the dried zucchini slices over the cottage cheese base in overlapping rows.
- Scatter the halved cherry tomatoes over the zucchini.
- Sprinkle the shredded mozzarella and grated parmesan evenly over the top.
- Bake for 30 to 35 minutes until the zucchini is tender and the cheese is melted and golden.
- Let rest for 5 minutes before serving.
Notes
Salt and dry zucchini thoroughly before layering to prevent a watery bake. Blend cottage cheese completely smooth. Finish under the broiler for 2 to 3 minutes for extra golden cheese on top.