Zucchini Cottage Cheese Bake

Zucchini Cottage Cheese Bake

Ingredients

• 2 medium zucchinis, grated

• 1 cup cottage cheese

• 2 eggs

• ½ cup shredded mozzarella or cheddar

• ¼ cup grated Parmesan

• 2 tbsp all-purpose flour (or almond flour for low-carb)

• 1 clove garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp dried oregano or Italian seasoning

• ¼ tsp chili flakes (optional)

• 1 tbsp olive oil

• Fresh parsley or basil (optional, for garnish)

Instructions

1. Preheat oven to 180°C (350°F). Grease a baking dish with olive oil.

2. Prepare zucchini:
   Grate the zucchini and squeeze out excess water using a clean towel. This is very important to avoid a watery bake.

3. Mix wet ingredients:
   In a bowl, whisk eggs. Add cottage cheese and mix well.

4. Add flavor:
   Stir in garlic, salt, pepper, oregano, and chili flakes.

5. Combine:
   Add squeezed zucchini, flour, mozzarella, and Parmesan. Mix until well combined.

6. Bake:
   Pour mixture into the greased dish and spread evenly.

7. Bake for 30–35 minutes or until golden on top and set in the center.

8. Cool slightly before slicing. Garnish with fresh herbs if you like.

Serving Ideas

• Serve as a healthy breakfast

• Light lunch with salad

• Side dish with grilled chicken or fish

Q&A

Q: Can I make this low-carb?
Yes! Replace flour with almond flour or oat fiber.

Q: Can I add other vegetables?
Absolutely—spinach, bell peppers, or mushrooms work great.

Q: Can I make it ahead?
Yes! Store in fridge up to 3 days. Reheat in oven or microwave.

Q: Can I freeze it?
Yes, slice and freeze for up to 1 month.