Name: Cottage Cheese Zucchini Feta Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 cups full-fat cottage cheese; 3 large eggs; 1.5 cups shredded zucchini, excess moisture squeezed out; 1 cup crumbled feta cheese; 1/4 cup chopped fresh dill; 1 tsp garlic powder

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This Cottage Cheese Zucchini Feta Bake is a delicious, protein-packed dish that I love making for breakfast or a light dinner. It’s rich, creamy, and has just the right tang from the feta, balanced with fresh zucchini and herbs. It’s incredibly simple to whip up and perfect for meal prepping too.

Cottage Cheese Zucchini Feta Bake

Why You’ll Love This Recipe

I like how this bake checks all the boxes for a wholesome, flavorful meal. It’s low-carb, high-protein, and full of nutrients from the zucchini and eggs. The creamy cottage cheese creates a soft, fluffy texture, while the feta adds that salty punch I crave. It’s also super kid-friendly and reheats beautifully for leftovers the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups full-fat cottage cheese
3 large eggs
1.5 cups shredded zucchini, with excess moisture squeezed out
1 cup crumbled feta cheese
1/4 cup chopped fresh dill
1 tsp garlic powder

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish.
In a large bowl, I whisk together the cottage cheese and eggs until smooth.
I then stir in the shredded zucchini, crumbled feta, chopped dill, and garlic powder until everything is well combined.
I pour the mixture into the prepared baking dish and smooth out the top.
I bake it for about 35–40 minutes, or until the top is golden and the center is set.
I let it cool for a few minutes before slicing and serving.

Servings and timing

This recipe makes about 4 servings.
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes

Variations

I sometimes add chopped spinach or kale for an extra veggie boost.
If I want a little more flavor, I toss in some sun-dried tomatoes or olives.
For a spicier version, I sprinkle in a pinch of chili flakes or a bit of black pepper.
I’ve also swapped out dill for fresh parsley or basil when I want a different herb flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I either microwave individual portions for about a minute or warm them in a 350°F oven for 10–15 minutes until heated through.

FAQs

How do I prevent the bake from being watery?

I always make sure to squeeze out as much moisture as possible from the shredded zucchini before mixing it into the batter.

Can I use low-fat cottage cheese instead?

Yes, I’ve tried it with low-fat cottage cheese, and it still turns out creamy, though the texture is slightly less rich.

Is this bake freezer-friendly?

I prefer eating it fresh, but I’ve frozen individual slices before. I wrap them tightly and reheat directly in the oven from frozen.

What can I serve with this bake?

I like pairing it with a fresh green salad or a slice of whole grain toast for a complete meal.

Can I make this ahead of time?

Absolutely. I often prepare it the night before and store it in the fridge. In the morning, I just bake it fresh, or I bake it ahead and reheat when needed.

Conclusion

This Cottage Cheese Zucchini Feta Bake is one of those recipes I keep coming back to. It’s easy, satisfying, and a great way to sneak in some extra veggies. Whether I’m making breakfast for the family or prepping a light dinner, this dish always delivers comforting flavor with a healthy twist.