High-Protein Savory Cottage Cheese Bake (Zucchini & Feta)

The Delicious Solution to Your Zucchini Glut

It happens every year in the late summer—a moment I like to call the “great zucchini glut.” Suddenly, gardens and market stalls are overflowing with the beautiful green squash, and I find myself wondering how I can possibly use it all. This year, I challenged myself to create something new, something that wasn’t just another loaf of zucchini bread. I wanted a dish that was healthy, packed with protein, and genuinely exciting to eat. Inspired by the viral cottage cheese trend, this savory cottage cheese bake was born. It’s a crustless, quiche-like bake that’s unbelievably easy, incredibly delicious, and the absolute best way to use up that summer zucchini bounty.

The Ingredients for a Healthy, Flavorful Bake

This recipe combines high-protein dairy with fresh vegetables and herbs for a dish that is light yet incredibly satisfying. The combination of creamy cottage cheese, salty feta, and fresh dill is a true winner.

this now & bake later ❤️

Timing Breakdown

This high-protein, low-carb meal is perfect for a quick lunch or a healthy weeknight dinner, coming together in under an hour.

• Preparation Time: 20 minutes (includes time for zucchini to release water)
• Cook Time: 30-35 minutes
• Total Time: Approximately 50-55 minutes

Data Insight: The most crucial 10 minutes of this recipe is letting the salted zucchini rest. This simple step draws out excess moisture through osmosis. Culinary forums consistently show that skipping this step is the #1 cause of a watery, spongy egg bake, making it the most important part of the prep process.

Step-by-Step Instructions

Step 1: Prepare the Zucchini (The Most Important Step!)

Start by grating your two medium zucchini using the large holes of a box grater. Place the grated zucchini in a colander set over a bowl and toss it with the 1 teaspoon of salt. Let it sit for 10-15 minutes. You will see water begin to drip into the bowl. After it has rested, take handfuls of the grated zucchini and squeeze it tightly over the sink to remove as much liquid as possible. You’ll be shocked at how much water comes out! Set the squeezed, dry zucchini aside.

Step 2: Whisk Together the Creamy Egg Base

Preheat your oven to 375∘F (190∘C). Lightly grease an 8×8-inch baking dish or a 9-inch pie plate. In a large bowl, whisk the three large eggs until they are light and frothy. Add the cottage cheese, crumbled feta, garlic powder, and a generous amount of freshly ground black pepper. Whisk everything together until it is well combined.

Step 3: Combine All Ingredients

To the egg and cheese mixture, add the squeezed zucchini, the finely sliced green onions, and the chopped fresh dill. If you are using the optional flour (which helps create a firmer bake), sprinkle it in now. Gently fold everything together with a spatula until all the ingredients are evenly distributed.

Step 4: Bake to Golden, Puffy Perfection

Pour the mixture into your prepared baking dish and spread it into an even layer. If using, sprinkle the grated Parmesan cheese over the top. Bake for 30-35 minutes, or until the bake is puffed, golden brown, and the center is just set (it should not jiggle when you gently shake the pan). Let it cool for at least 10 minutes before slicing and serving. This allows it to set up properly.

Nutritional Information

This dish is a powerhouse of protein and makes for a wonderfully healthy meal. Here is an approximate nutritional breakdown per serving, assuming the bake is cut into 6 squares.

• Calories: Approx. 165 kcal
• Fat: 9g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 15g

Disclaimer: Nutrition is estimated and does not include the optional flour or Parmesan.

Variations and Dietary Needs

This versatile bake is a perfect template for using up whatever you have in your fridge.

• Different Veggies: Swap the zucchini for an equal amount of finely chopped broccoli, chopped asparagus, or squeezed, thawed frozen spinach. Sautéed mushrooms or bell peppers would also be delicious.
• Herb Swaps: If you’re not a fan of dill, this bake is also fantastic with fresh parsley, chives, or basil.
• Add Some Heat: For a little kick, add a pinch of red pepper flakes or a few dashes of your favorite hot sauce to the egg mixture.
• Make it a Full Meal: Add some diced, cooked ham, shredded chicken, or crumbled sausage to the mix for an even heartier, all-in-one meal.

Serving Suggestions

This savory cottage cheese bake is incredibly versatile and can be enjoyed for any meal of the day.

• High-Protein Breakfast: Serve a warm square for a satisfying and healthy start to your day.
• Light Lunch: Pair a slice with a simple green salad with a lemon vinaigrette.
• Easy Dinner: Serve alongside some roasted salmon or a grilled chicken breast.
• Meal Prep Champion: This is one of my favorite dishes to meal prep. I bake one on Sunday and have easy, healthy grab-and-go lunches or breakfasts for the next few days. It’s delicious warm, at room temperature, or even cold!

Common Mistakes to Avoid

1. Not Squeezing the Zucchini: I cannot stress this enough! Zucchini holds a massive amount of water. If you skip the salting and squeezing step, you will end up with a watery, soupy, and spongy bake. You must squeeze out that liquid.
2. Over-baking the Eggs: Like a quiche or frittata, this bake is done when the center is just set. A little wobble is okay, as it will continue to cook from residual heat. Over-baking will lead to a dry, rubbery texture.
3. Using Fat-Free Cottage Cheese: For the creamiest texture and best flavour, use full-fat (4%) or 2% cottage cheese. Fat-free versions can be more watery and will not yield as rich a result.
4. Slicing it Too Soon: Let the bake rest for at least 10 minutes after it comes out of the oven. This allows the eggs and cheese to set up properly, so you can cut clean, beautiful squares that don’t fall apart.

Storing and Reheating Tips

This bake is a meal prepper’s dream and stores beautifully.

• Storing Leftovers: Once completely cool, cover the baking dish or transfer the slices to an airtight container. Store in the refrigerator for up to 4 days.
• Reheating: You can enjoy the leftovers cold, or gently reheat individual slices in the microwave for 30-60 seconds. You can also reheat it in a toaster oven or conventional oven to get the top slightly crispy again.
• Freezing: This bake freezes well. Cut it into individual portions, wrap them tightly in plastic wrap, and place them in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

The Ultimate Healthy, Versatile Bake

This zucchini, feta, and dill savory cottage cheese bake is the delicious, high-protein answer to your mealtime needs. It’s a crustless quiche, a frittata, and a breakfast casserole all rolled into one easy, versatile, and flavour-packed dish. It’s perfect for a healthy breakfast, a light lunch, or a simple dinner, and it’s an absolute lifesaver for meal prepping. This recipe will not only help you use up your summer zucchini but will quickly become a staple in your healthy eating rotation.

We are so excited for you to try this incredibly simple and satisfying recipe! Let us know what you think by leaving a comment and a rating below. For more healthy and delicious meal prep ideas, be sure to subscribe!

FAQs

Q1: Do I absolutely have to salt and squeeze the zucchini?

Yes, 100%. This is the most critical step in the entire recipe. Zucchini is over 90% water. Salting draws this water out, and squeezing removes it. If you skip this step, all that water will be released into your bake as it cooks, resulting in a watery, soupy texture instead of a firm, sliceable one.

Q2: Can I make this in a muffin tin for individual portions?

Yes, this is a fantastic idea for grab-and-go portions! Grease a standard 12-cup muffin tin and divide the mixture evenly among the cups. The baking time will be shorter, so start checking them at around 15-20 minutes.

Q3: What is the purpose of the optional flour in this recipe?

The flour acts as an extra binder and helps to absorb any small amount of remaining moisture from the vegetables, leading to a slightly firmer, more set bake. However, the bake will still set up beautifully without it if you prefer to keep it completely grain-free.

Q4: Can I use a different kind of cheese?

Of course. While feta adds a wonderful salty tang, you could easily substitute it with crumbled goat cheese, shredded sharp cheddar, Monterey Jack, or Gruyère cheese.

Q5: How do I know when the bake is fully cooked?

The bake is done when the edges are golden brown and the center is “just set.” This means when you gently jiggle the pan, the center shouldn’t be liquidy. It might have a very slight wobble, which is fine, as it will continue to set as it cools. You can also insert a knife into the center; if it comes out clean, it’s ready.

High-Protein Savory Cottage Cheese Bake (Zucchini & Feta)

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour
• Yield: 6 people 1x

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Description

A light, high-protein egg bake featuring cottage cheese, tangy feta, and tender zucchini. This low-carb dish is perfect for a quick lunch or healthy weeknight dinner—and the 10-minute zucchini salting step is the key to preventing a watery bake.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup Cottage cheese
• 1/2 cup Feta cheese crumbled
• 3 large Eggs (Beaten)
• 2 medium Zucchini grated (Salted, drained and squeezed dry)
• 1 tsp Salt (For drawing moisture from zucchini)
• 2 Green onions sliced
• 2 tbsp Fresh dill chopped (Or 1 tsp dried)
• 1/4 cup Parmesan cheese (Optional)
• 1/4 tsp Garlic powder
• To taste Black pepper (Freshly ground)
• 2 tbsp All-purpose flour or almond flour (Optional for firmer texture)

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Instructions

Prepare the Zucchini (Most Important Step!)

1. Grate zucchini on large holes. Toss with 1 tsp salt in a colander over a bowl.
2. Let rest 10–15 minutes to draw out water.
3. Squeeze handfuls of zucchini over the sink until dry. Set aside.

Whisk the Creamy Egg Base:

1. Preheat oven to 375°F (190°C). Grease baking dish.
2. In a large bowl, whisk eggs until frothy. Add cottage cheese, feta, garlic powder, and black pepper; whisk to combine.

Combine All Ingredients:

1. Fold in drained zucchini, green onions, and dill.
2. If using, sprinkle in flour and Parmesan; gently fold until evenly distributed.

Bake to Perfection:

1. Spread mixture evenly in dish. Sprinkle extra Parmesan on top if desired.
2. Bake 30–35 minutes, until puffed, golden, and center just set (no jiggle).
3. Let rest 10 minutes before slicing to firm up.

Notes

• Drawing moisture from zucchini is crucial—skip it and the bake will be watery.

• For extra flavor, stir in ½ tsp lemon zest with dill.

• Add chopped spinach or roasted red pepper for variety.

• Leftovers keep 3 days refrigerated; reheat gently in oven or microwave.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Brunch, Main Course
• Cuisine: American, Healthy Recipes

Nutrition

• Calories: 165