Cottage Cheese Veggie Bake

This  Cottage Cheese Veggie Bake is creamy, protein-rich, and loaded with colorful vegetables that support gut and joint health. Cottage cheese adds a light, fluffy texture while herbs, olive oil, and turmeric bring powerful anti-inflammatory benefits. It’s an easy, nourishing dish perfect for breakfast, lunch, or a light dinner.

 Ingredients (Serves 4)

• 1½ cups cottage cheese (full-fat or low-fat)

• 2 eggs

• 1 cup broccoli florets (finely chopped)

• ½ cup bell peppers (diced)

• ½ cup zucchini (grated, excess water squeezed out)

• ¼ cup red onion (finely chopped)

• 1 tbsp extra virgin olive oil

• 1 tsp turmeric powder

• ½ tsp black pepper

• ½ tsp dried oregano or thyme

• Salt to taste

• ¼ cup shredded mozzarella or feta (optional)

• Fresh parsley or dill (for garnish)

 Instructions

1. Preheat oven to 180°C (350°F). Lightly grease a baking dish.

2. In a bowl, whisk cottage cheese and eggs until smooth.

3. Add olive oil, turmeric, black pepper, herbs, and salt. Mix well.

4. Fold in broccoli, bell peppers, zucchini, and onion.

5. Pour mixture into the baking dish.

6. Sprinkle cheese on top if using.

7. Bake for 30–35 minutes, until set and lightly golden.

8. Rest 5 minutes before slicing. Garnish and serve warm.

 Nutrition (Per Serving – Approximate)

• Calories: 230 kcal

• Protein: 18 g

• Fat: 14 g

• Carbohydrates: 8 g

• Fiber: 2.5 g

• Sugar: <3 g

• Sodium: Moderate

 Anti-Inflammatory Benefits

• Cottage Cheese: High in protein, supports muscle recovery

• Broccoli & Bell Peppers: Rich in antioxidants and vitamin C

• Turmeric + Black Pepper: Enhances inflammation reduction

• Olive Oil: Supports heart and joint health

 Pro Tips (Diet & Health Focused)

•  Use full-fat cottage cheese for better satiety

•  Add spinach or kale for extra antioxidants

•  For keto-lean diets, reduce veggies slightly and add more cheese

•  Let the bake rest before cutting for clean slices

•  Serve with avocado or olive oil drizzle for healthy fats

 Q & A

Q: Can I make this without eggs?
Yes. Replace eggs with 1 tbsp cornstarch + 2 tbsp Greek yogurt for binding.

Q: Is this good for weight loss?
Yes. It’s high-protein, low-calorie, and keeps you full longer.

Q: Can I meal prep this?
Absolutely. Store in the fridge for up to 4 days.

Q: Can I freeze it?
Yes, but texture may soften slightly after reheating.

Q: What veggies work best?
Broccoli, spinach, zucchini, mushrooms, and peppers are ideal.

 Perfect for: Anti-inflammatory diets, high-protein meals, vegetarian eating, and healthy family cooking.