This Cottage Cheese & Zucchini Breakfast Bake is a light, protein-packed dish perfect for busy mornings. Creamy cottage cheese, fresh zucchini, and cheddar come together in a fluffy, flavorful bake — a wholesome start to your day!

Why You’ll Love This Recipe

• Protein-Packed Breakfast: Cottage cheese and eggs provide a filling, nutritious start.

• Vegetable-Friendly: Zucchini adds moisture and subtle flavor without overpowering the dish.

• Quick & Easy: Ready in under an hour, ideal for weekday mornings.

• Versatile: Enjoy warm, cold, or make ahead for meal prep.

Ingredients

• 2 cups grated zucchini, squeezed dry

• 1 cup cottage cheese

• 4 large eggs

• ½ cup shredded sharp cheddar cheese

• ¼ cup chopped fresh chives

• Salt and freshly ground black pepper, to taste

• Cooking spray or olive oil (for greasing)

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Servings: 4 | Calories: ~400 kcal per serving

Directions

Step 1: Prepare Oven & Pan

Preheat oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with cooking spray or olive oil.

Step 2: Prep Zucchini

Grate zucchini and squeeze out excess moisture using a clean towel or paper towels. Set aside.

Step 3: Mix Eggs

In a mixing bowl, whisk eggs until light and frothy.

Step 4: Combine Ingredients

Stir in cottage cheese, zucchini, shredded cheddar, and chopped chives. Season with salt and black pepper.

Step 5: Bake

Pour mixture into the prepared baking dish and smooth the top. Bake uncovered for 25–30 minutes, until golden and set in the center.

Step 6: Serve

Let rest for 5 minutes before slicing. Serve warm as a nutritious breakfast or brunch.

Tips & Variations

• Add More Veggies: Include finely chopped bell peppers, spinach, or mushrooms for extra nutrition.

• Cheese Swap: Substitute cheddar with mozzarella, feta, or Swiss cheese for different flavors.

• Make Ahead: Assemble the night before and bake in the morning for a quick breakfast.

• Spice It Up: Add a pinch of smoked paprika, cayenne, or garlic powder for more flavor.

Storage & Reheating

• Store in an airtight container in the fridge for up to 3 days.

• Reheat slices in the microwave for 30–45 seconds or in a 350°F oven for 10 minutes.

• Freezing is possible: wrap tightly and freeze for up to 1 month. Thaw in the fridge before reheating.

Frequently Asked Questions

Can I use frozen zucchini?

Yes, thaw and squeeze out excess water before adding to the egg mixture.

Is this recipe vegetarian?

Yes! It’s naturally vegetarian but can include optional toppings like cooked bacon if desired.

Can I use low-fat cottage cheese?

Absolutely — it will reduce calories slightly while keeping the bake creamy.

Can this be made in a larger pan?

Yes, adjust baking time slightly if using a larger or shallower dish.

Final Thoughts

The Cottage Cheese & Zucchini Breakfast Bake is a healthy, protein-rich, and veggie-filled dish that’s simple to prepare yet satisfying. Creamy, cheesy, and packed with zucchini, it’s perfect for a hearty breakfast, brunch, or even a light dinner.