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.
Ingredients
Units
Scale
- 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)
Instructions
Prepare the Zucchini (Most Important Step!)
- Grate zucchini on large holes. Toss with 1 tsp salt in a colander over a bowl.
- Let rest 10–15 minutes to draw out water.
- Squeeze handfuls of zucchini over the sink until dry. Set aside.
Whisk the Creamy Egg Base:
- Preheat oven to 375°F (190°C). Grease baking dish.
- In a large bowl, whisk eggs until frothy. Add cottage cheese, feta, garlic powder, and black pepper; whisk to combine.
Combine All Ingredients:
- Fold in drained zucchini, green onions, and dill.
- If using, sprinkle in flour and Parmesan; gently fold until evenly distributed.
Bake to Perfection:
- Spread mixture evenly in dish. Sprinkle extra Parmesan on top if desired.
- Bake 30–35 minutes, until puffed, golden, and center just set (no jiggle).
- Let rest 10 minutes before slicing to firm up.
Notes
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Drawing moisture from zucchini is crucial—skip it and the bake will be watery.
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For extra flavor, stir in ½ tsp lemon zest with dill.
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Add chopped spinach or roasted red pepper for variety.
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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
