Description
This High Protein Veggie Bake is a delicious and nutritious dish packed with fresh vegetables, protein-rich quinoa, cottage cheese, and eggs. It’s a perfect meal for those seeking a wholesome, satisfying, and easy-to-make vegetarian option that combines vibrant flavors with a golden, cheesy crust.
Ingredients
Scale
Vegetables
- 2 cups chopped broccoli
- 1 cup diced bell peppers
- 1 cup diced zucchini
Protein & Dairy
- 1 cup cooked quinoa
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 3 large eggs
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it is hot enough for baking the veggie mixture evenly and creating a golden brown top.
- Combine ingredients: In a large bowl, add all the chopped vegetables, cooked quinoa, cottage cheese, shredded mozzarella, eggs, garlic powder, onion powder, and season with salt and pepper. Mix thoroughly until all components are evenly incorporated.
- Prepare for baking: Grease a baking dish lightly with oil or butter to prevent sticking. Transfer the well-mixed veggie and protein mixture into the dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes. Bake until the top layer turns a lovely golden brown and the bake is set through.
- Serve: Remove from oven and let it cool slightly before slicing and serving to enjoy a warm, hearty, and high-protein veggie bake.
Notes
- You can substitute mozzarella with any other melting cheese like cheddar or Monterey Jack.
- For added flavor, consider mixing in fresh herbs such as basil or parsley.
- Ensure quinoa is fully cooked before mixing to maintain texture and moisture.
- This bake can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, confirm that all seasonings and cottage cheese are gluten-free certified.
