Description
A wholesome medley of cottage cheese and fresh vegetables baked to perfection, embodying both simplicity and sophistication.
Ingredients
Scale
- 2 cups cottage cheese (drained)
- 1 cup fine breadcrumbs (fresh)
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, grated (sweated)
- 2 large eggs (room temperature)
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/2 cup grated Parmesan cheese (freshly grated)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium-sized skillet, heat olive oil over medium heat and sauté onions until translucent, about 5 minutes.
- Add garlic, red bell pepper, and grated zucchini; cook for an additional 3-4 minutes until softened.
- In a large bowl, combine drained cottage cheese, breadcrumbs, salt, and black pepper; mix thoroughly.
- Add the sautéed vegetable mixture, eggs, and oregano; stir until blended.
- Transfer the mixture to a greased baking dish, smoothing the top.
- Sprinkle Parmesan cheese evenly over the surface.
- Bake for 30-35 minutes until golden and bubbly.
- Allow to cool slightly before serving.
Notes
Serve in individual ramekins or plated portions, garnished with fresh parsley and a drizzle of olive oil. Can be refrigerated for up to three days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg