Description
This Cottage Cheese Veggie Bake is a comforting and healthy dish featuring a medley of fresh vegetables, creamy cottage cheese, and a vibrant roasted red pepper swirl. It’s perfect as a main course or side dish, packed with nutrients and flavor.
Ingredients
Scale
- 500g (2 cups) cottage cheese, full-fat or 2%
- 2 large eggs, lightly beaten
- 200g (1 cup) cheddar cheese, grated
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 medium zucchini, sliced
- 1 red bell pepper, diced
- 1 medium carrot, grated
- 150g (5 oz) fresh spinach, chopped
- 2 Tbsp (30 ml) olive oil
- 1 tsp (5g) smoked paprika
- ½ tsp (2g) black pepper
- ½ tsp (2g) salt
- 200g (1 cup) roasted red pepper puree
- 120 ml (½ cup) heavy cream
- 1 Tbsp (15 ml) lemon juice
- 50g (½ cup) almond flour
- 30g (¼ cup) sliced almonds, toasted
- 1 tsp (5g) dried oregano (optional)
- 1 Tbsp (5g) fresh parsley, chopped
Instructions
- Sauté Aromatics: Heat olive oil, sauté onion and garlic until fragrant.
- Cook Vegetables: Add zucchini, bell pepper, and carrot; sauté until slightly softened. Stir in spinach until wilted.
- Combine Base: Mix cottage cheese, eggs, cheddar, vegetables, and oregano.
- Prepare Red Pepper Swirl: Whisk red pepper puree, cream, lemon juice, and salt.
- Layer and Swirl: Layer half the mixture, drizzle sauce, swirl. Repeat with remaining mixture.
- Create Crust: Mix almond flour and almonds; sprinkle over bake.
- Bake: Bake at 180°C (350°F) for 35-40 minutes, until golden brown.
- Rest and Garnish: Rest for 10 minutes; garnish with parsley.
Notes
For a lighter option, substitute half-and-half for heavy cream. Feel free to experiment with different vegetables and cheeses.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 100 mg