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High-Protein Veggie Bake with Cottage Cheese

A golden, savory roasted vegetable casserole bound together with a creamy high-protein cottage cheese and egg base. Low carb and keto-friendly.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Breakfast, Dinner
Cuisine: American, Healthy
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 2 cups cottage cheese 4% milkfat recommended
  • 4 eggs large
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
The Vegetables
  • 2 cups broccoli florets bite-sized pieces
  • 1 cup cherry tomatoes whole or halved
  • 1 medium zucchini sliced into half moons
  • 0.5 medium red onion chopped
  • 1 tbsp olive oil for roasting

Equipment

  • 9x9 Baking Dish
  • Baking sheet
  • Large mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss broccoli, zucchini, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 10-15 minutes until slightly tender.
  3. While veggies roast, whisk together eggs, cottage cheese, Parmesan, Italian seasoning, and garlic powder in a large bowl.
  4. Lower oven temperature to 375°F (190°C).
  5. Add the roasted vegetables and fresh cherry tomatoes to the egg mixture and stir to combine.
  6. Pour into a greased baking dish and bake for 30-35 minutes until the center is set.
  7. Optional: Broil for the last 2 minutes to brown the top. Let rest for 10 minutes before slicing.

Notes

Ensure you let the bake rest before cutting to allow the liquids to reabsorb and the slice to hold its shape.