Savory Cottage Cheese Bake with Zucchini and Feta

A high-protein egg bake that holds together well, slices cleanly, and reheats without getting rubbery. Cottage cheese and feta in the egg base, grated zucchini (salted, rested, and squeezed dry), green onions, and fresh dill. Baked at 375°F for 30 to 35 minutes until golden and set. Solid as a weeknight dinner, better as a meal-prep lunch that’s good through the week.

The zucchini step is the whole recipe. Grate, salt, rest 10 minutes, squeeze completely dry — that’s it, but skipping it or doing it halfway produces a bake that’s wet in the center and won’t set properly. Zucchini holds a surprising amount of water and it needs to come out before the bake goes in the oven.

Prep: 20 minutes (includes 10-min zucchini rest)  ·  Bake: 35 minutes  ·  Serves 6

What You Need

• 1 cup (240g) cottage cheese
• 1/2 cup feta cheese, crumbled
• 3 large eggs
• 2 medium zucchini, grated — salted, drained, and squeezed dry
• 1 teaspoon salt — for drawing moisture from the zucchini, not for seasoning the bake
• 2 green onions, sliced
• 2 tablespoons fresh dill, chopped — or 1 teaspoon dried
• 1/4 teaspoon garlic powder
• Black pepper to taste

Optional: 1/4 cup grated Parmesan (for a golden top), 2 tablespoons flour or almond flour (for a firmer texture)

this now & bake later ❤️

How to Make It

Start with the zucchini. Grate both zucchini on the large holes of a box grater. Toss with the teaspoon of salt in a colander set over a bowl. Leave for 10 to 15 minutes. Grab handfuls and squeeze hard over the sink — keep squeezing until you can’t get any more liquid out. Set aside.

Preheat the oven to 375°F (190°C). Grease a baking dish — an 8×8 inch or similar. Whisk the eggs in a large bowl until frothy. Add the cottage cheese, feta, garlic powder, and black pepper and whisk to combine.

Fold in the squeezed zucchini, green onions, and dill. If using the flour and Parmesan, fold those in too. Spread evenly in the prepared dish. Scatter extra Parmesan over the top if you’d like a more golden crust.

Bake for 30 to 35 minutes until puffed and golden and the center doesn’t jiggle. Rest for 10 minutes before cutting — it firms up as it cools and slices much cleaner than it would straight from the oven.

Good Additions

• A few handfuls of chopped spinach folded in with the zucchini
• Roasted red pepper, chopped
• 1/2 teaspoon lemon zest stirred in with the dill — brightens the feta

Storage

Refrigerates well for 3 days in an airtight container. Reheat gently in the oven (350°F for 10 minutes) or microwave in short bursts.

Per Serving

• ~155 calories
• 14g protein, 9g fat, 5g carbs — most of the carbs from the zucchini and optional flour

Make This for Meal Prep

This bake does exactly what a good meal-prep recipe should do: it’s better on day two than day one (the flavors settle), it reheats cleanly, and it covers protein and vegetables in one dish. Make it Sunday, eat it through the week. The feta and dill combination means it tastes like something you chose to eat rather than something you made in bulk.

Tell me in the comments whether you added the flour and how the center set for you. Rate the recipe, save it on Pinterest, and subscribe for more.

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