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Zucchini & Cottage Cheese Casserole: Our Quick & Easy Oven Recipe

Avatar photoby Nele

Our zucchini casserole with cottage cheese is the perfect way to eat more vegetables. Not to meniton, it’s creamy, delicious, and packed with protein to boot!

Zucchini casserole in a red casserole dish, garnished with chives. A piece of parmesan lies next to it.
© stock.adobe.com/Vladislav Chusov

9 Hearty Casseroles

Weeknight dinners while sometimes a source of stress, can just as easily be a respite for those hectic weeks. With our quick and easy zucchini and cottage cheese casserole, you’ll find yourself with a nourishing meal to round off even the longest of days. Its ingredients are simple and cook time relatively short. Read below to find out how to make this delicous and satisfying meal!

Zucchini Casserole: A Protein-Rich Dinner For the Whole Family

Our zucchini and cottage cheese casserole requires very few ingredients yet is incredibly flavor. To prepare it, you’ll first need, of course, lots of zucchini. Our recipe calls for 2.2 lbs and is held together with a mouthwatering cottage cheese and milk mix. This homemade mix is good for an extra healthy edge to the recipe: It’s not only lower in fat than most store-bought cream mixtures, but it also packs a serious protein punch.

You’ll also need plenty of fresh herbs. Our combination of herbs help bring out the otherwise milder taste of the zucchini. Definitely don’s skip out on them! But, just because zucchini is milder, in no means indicates that it is a lesser vegetable. Most closely related to the pumpkin, zucchini is a more subtly tasting veg that is low in calories. It is exactly this combination that makes it so versatile and such a good team-player.

Be sure to taste your zucchini before cooking with it. If it tastes bitter, it may contain natural toxins or have spoiled. While this is rare, it’s best to discard any bitter zucchini rather than risk serious digestive issues.

Once you’re ready, preparing our zucchini and cottage cheese casserole will only need 15 minutes. You don’t have to pre-fry anything or cook sauces; instead, you can layer all the ingredients together in the casserole dish. Afterwards, your oven will be taking care of the rest: After 30 minutes you’ll not only have a yummy dish, but your home should be filled with the wonderful aroma of vegetables and cheese.

Casseroles are something we love, so we’re always trying out new recipes like our tuna noodle casserole, salmon gratin, and our spinach & meatball pasta bake.

ZUCCHINI CASSEROLE WITH COTTAGE CHEESE

  • Prep time: 15 min
  • Cook time: 30 min
  • Total time: 45 min
  • Servings: 4

INGREDIENTS

  • 2.2 lbs zucchini
  • 1 bunch parsley
  • ½ bunch scallions
  • Oil for greasing your casserole
  • 4 eggs
  • 7 oz cottage cheese
  • ½ cup milk
  • Salt and pepper, to taste
  • Nutmeg, to taste
  • ¾ cup parmesan, grated into large flakes

INSTRUCTIONS

  1. Wash the zucchini and cut it into equally thick slices.
  2. Wash and chop the parsley, cut the scallions into small rings.
  3. Grease your casserole dish and preheat the oven to 350°F.
  4. Whisk the eggs and mix in the cottage cheese until smooth. Then add the milk, salt, pepper, and some nutmeg. Finally, stir in the scallions and parsley.
  5. In the casserole dish, first make a layer of zucchini slices, then add the egg-cottage cheese mix. Alternate layers until you have used all of your ingredients.
  6. Place the dish in the oven and bake for 20 minutes.
  7. Meanwhile, grate your parmesan into large flakes.
  8. Sprinkle on top of the casserole and bake for another 10 minutes until golden brown.
  9. Finally, before serving, top with the remaining parsley to taste.