I’m excited to share my version of a high-protein cottage cheese veggie bake—a flavorful, protein-packed dish combining creamy cottage cheese, vibrant vegetables, and a satisfying crunch from oats. This dish comes together in under an hour, making it perfect for busy nights or weekly meal prep.

Why You’ll Love This Recipe

I love how this bake packs in both nutrition and convenience. The cottage cheese provides a rich dose of protein, while vegetables like spinach, bell pepper, and zucchini add freshness and flavor. The oats lend a fun texture and extra fiber—an unexpected but delightful twist that makes this bake stand out. It’s simple to make, super versatile, and perfect for leftovers.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cottage cheese (low‑fat or full‑fat)
1 cup spinach (fresh or frozen)
1 bell pepper, diced (any color)
1 zucchini, grated
1 cup cherry tomatoes, halved
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated cheese (such as cheddar or jack)
½ cup oats
Salt and pepper to taste
Fresh herbs like basil or parsley for garnish

Directions

I start by preheating the oven to 375°F (190°C).
I mix the cottage cheese, spinach, bell pepper, zucchini, cherry tomatoes, garlic powder, onion powder, grated cheese, oats, salt, and pepper in a large bowl.
I transfer the mixture into a baking dish, smoothing out the top.
I bake it for about 30 minutes, until it’s set and golden on top.
Once baked, I let it cool for a few minutes, then garnish with fresh herbs before serving.

Servings and Timing

Servings: 4 to 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Variations

I love how customizable this recipe is:

I swap in broccoli, kale, or corn depending on the season.
I use different cheeses like mozzarella or Parmesan for a new flavor.
I sometimes stir in herbs like thyme or rosemary before baking.
I add cooked shredded chicken or egg whites to increase the protein content.
I occasionally toss in chili flakes or paprika for a spicy kick.

Storage / Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm individual portions in the microwave or the oven at 350°F until heated through.
I sometimes freeze portions for later use—just let the bake cool completely, slice it, and store in freezer-safe containers.

FAQs

1. Can I use frozen spinach instead of fresh?

Yes—I often do. I just make sure to thaw and squeeze out the excess water before adding it to the mix.

2. What if I don’t have oats—can I skip them?

Absolutely. The oats add texture, but the bake holds together just fine without them.

3. Is this dish freezer-friendly?

Yes. I let the bake cool completely, slice it, and freeze individual portions. I reheat them in the microwave or oven.

4. Can I make it ahead of time and bake later?

Definitely. I prepare the mixture, cover the dish, and store it in the fridge overnight. Then I just pop it in the oven when I’m ready.

5. How can I increase the protein even more?

I like to stir in some cooked chicken, turkey, or egg whites. It bulks up the dish and keeps me fuller longer.

Conclusion

This high-protein cottage cheese veggie bake has become one of my favorite go-to meals. It’s quick, filling, packed with nutrition, and flexible enough to suit whatever ingredients I have on hand. Whether I’m serving it fresh out of the oven or reheating leftovers, it always hits the spot.