A family-friendly, protein-packed casserole loaded with vegetables and cheesy flavor. It’s perfect for busy weeknights because everything mixes in one bowl and bakes in a single pan.

Servings

6 servings

Prep Time

• Prep: 15 minutes
• Bake: 30–35 minutes
• Total: 45–50 minutes

Ingredients

• 1 cup zucchini, diced small
• 1 cup bell peppers (red, yellow, or a mix), diced small
• 1 cup broccoli florets, chopped very small
• 1 cup cottage cheese
• 3 large eggs, well beaten
• 1 cup shredded cheddar cheese or Colby Jack cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt (optional)
• ¼ teaspoon black pepper
• Cooking spray or 1 teaspoon olive oil for the baking dish

Instructions

Step 1: Prepare the Oven

1. Preheat oven to 375°F (190°C).
2. Lightly grease an 8×8-inch baking dish or similar casserole dish.

Step 2: Prepare the Vegetables

1. Dice zucchini and bell peppers into very small pieces.
2. Chop broccoli florets finely so they blend into the casserole and are less noticeable for picky eaters.

Step 3: Mix Everything Together

In a large mixing bowl, combine:

• Zucchini
• Bell peppers
• Broccoli
• Cottage cheese
• Beaten eggs
• Shredded cheddar or Colby Jack cheese
• Parmesan cheese
• Onion powder
• Italian seasoning
• Salt and pepper

Stir until evenly combined.

Step 4: Bake

1. Pour mixture into prepared baking dish.
2. Spread evenly with a spatula.
3. Bake for 30–35 minutes, or until:
   • Center is set
   • Top is golden brown
   • Internal temperature reaches 160°F (71°C)

Step 5: Serve

1. Let rest for 5 minutes before slicing.
2. Serve warm.

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Nutrition Information (Approximate)

Per serving (1/6 of recipe):

Values vary depending on cheese brands used.

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Allergen Information

Contains

• Milk (cottage cheese, cheddar/Colby Jack, Parmesan)
• Eggs

Does NOT Contain

• Peanuts
• Tree nuts
• Soy (unless present in specific cheese brands)
• Wheat
• Fish
• Shellfish
• Sesame

Nut Safety Notes

• The recipe ingredients themselves contain no nuts.
• Always check packaged cheese and cottage cheese labels for cross-contamination warnings if cooking for someone with severe nut allergies.
• Use products manufactured in nut-free facilities if required.

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Helpful Variations

Add More Protein

Mix in:

• 1 cup cooked shredded chicken
• ½ pound cooked turkey sausage
• ½ cup diced ham

Extra Veggies

Add:

• Spinach
• Mushrooms
• Cauliflower rice
• Finely grated carrots

Low-Carb Version

Replace bell peppers with:

• Cauliflower rice
• Additional broccoli
• Chopped spinach

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Storage

Refrigerator

Store covered for up to 4 days.

Freezer

Freeze individual portions for up to 2 months.

Reheating

• Microwave: 1–2 minutes
• Oven: 350°F (175°C) for 10–15 minutes

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Frequently Asked Questions

Q: Can I make this ahead of time?

Yes. Assemble the mixture up to 24 hours ahead and refrigerate. Bake when ready.

Q: Can I use frozen vegetables?

Yes. Thaw and drain them well first to prevent excess moisture.

Q: Why is my bake watery?

Vegetables such as zucchini release water during cooking. Pat vegetables dry and avoid overloading the dish with extra vegetables.

Q: Can I use mozzarella instead of cheddar?

Absolutely. Mozzarella creates a milder flavor and slightly stretchier texture.

Q: Is this keto-friendly?

Mostly yes. It is relatively low in carbohydrates, though exact carb counts depend on the cottage cheese and vegetables used.

Q: How do I get picky kids to eat it?

Chop vegetables very finely and use sharp cheddar or Colby Jack for stronger cheesy flavor. The vegetables blend into the casserole and become much less noticeable.

Q: Can I make it gluten-free?

Yes. The recipe is naturally gluten-free, but verify that all packaged ingredients are certified gluten-free if needed.

Serving Suggestions

• Fresh green salad
• Roasted potatoes
• Garlic green beans
• Fresh fruit
• Whole-grain dinner rolls