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
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a large bowl, whisk together the cottage cheese and eggs until smooth.
- Stir in the shredded zucchini, crumbled feta, chopped dill, and garlic powder until well combined.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 35–40 minutes, or until the top is golden and the center is set.
- Let it cool for a few minutes before slicing and serving.
Notes
- Squeeze excess moisture from zucchini to prevent a watery bake.
- Swap dill with parsley or basil for a different herb flavor.
- Add sun-dried tomatoes, olives, or chili flakes for variation.
- Store leftovers in the fridge for up to 4 days.
- Reheat in the microwave or in the oven at 350°F for 10–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Light Meals
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/4 of bake)
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 135mg
