A creamy, cheesy, and veggie-packed bake that’s perfect as a side dish or a light vegetarian main. This dish combines tender zucchini and yellow squash with cottage cheese and herbs, baked until golden and comforting.

Why You’ll Love This Recipe

• A great way to use up fresh summer zucchini and squash.

• Protein-rich from cottage cheese and eggs.

• Works as both a hearty side or a lighter vegetarian main dish.

• Make-ahead friendly and reheats beautifully.

Ingredients

• 1 small onion, diced

• 1 cup cottage cheese

• ½ cup shredded mozzarella cheese

• 2 medium zucchini, sliced into ¼-inch rounds

• 2 medium yellow squash, sliced into ¼-inch rounds

• ¼ cup grated Parmesan cheese

• 2 eggs

• 1 tsp garlic powder

• ½ tsp dried thyme or Italian seasoning

• Salt & pepper, to taste

• 1–2 tbsp olive oil or butter (for sautéing)

• Optional: breadcrumbs or crushed crackers for topping

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Nutrition (per serving): ~210 kcal

Directions

Step 1: Prep the Pan

Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.

Step 2: Sauté the Vegetables

In a skillet, heat olive oil or butter. Sauté onion until translucent, then add zucchini and squash. Cook 3–4 minutes until slightly softened. Season with salt, pepper, and garlic powder.

Step 3: Mix the Cheese Layer

In a bowl, combine cottage cheese, mozzarella, Parmesan, eggs, and thyme or Italian seasoning until smooth.

Step 4: Assemble the Bake

Layer half the sautéed vegetables in the baking dish, spread half the cheese mixture over them, then repeat layers.

Step 5: Add Topping & Bake

If using, sprinkle breadcrumbs or crushed crackers on top. Bake 35–40 minutes until golden and set.

Step 6: Cool & Serve

Let cool for 5 minutes before slicing and serving.

Tips & Variations

• Make It Crunchy: Use crushed Ritz crackers or seasoned panko for a crisp topping.

• Cheese Variations: Swap mozzarella for cheddar or Monterey Jack for a different flavor profile.

• Extra Veggies: Add mushrooms, bell peppers, or spinach to the mix.

• Meal Prep Friendly: Store leftovers in the fridge for up to 4 days and reheat in the oven or microwave.

Frequently Asked Questions

Can I make this bake ahead of time?

Yes! Assemble everything, cover, and refrigerate. Bake when ready to serve, adding 5–10 minutes to the cooking time.

Can I freeze zucchini squash bake?

Yes, but for best results, bake first, cool completely, then freeze in portions. Reheat in the oven.

Does the cottage cheese make it watery?

No — the eggs bind everything together, and baking helps set the mixture so it’s creamy, not runny.

Can I make it without eggs?

Eggs help bind the bake, but you can use a flax egg or egg replacer if you want a vegetarian alternative.

Final Thoughts

This Cottage Cheese Zucchini & Squash Bake is a wholesome, satisfying dish that celebrates fresh vegetables in a creamy, cheesy way. Whether served as a main for a light dinner or alongside roasted meats, it’s sure to become a favorite in your recipe rotation.