Cottage Cheese & Zucchini Breakfast Bake

Make Your Breakfast Bake Easier (and Tastier!) 
Want your Cottage Cheese & Zucchini Bake to come together in minutes? These smart kitchen picks are all you need — and many are on sale right now. Shop now and save while you prep!

• 8×8 Glass Baking Dish – the perfect size for golden, even bakes – Shop now

• Box Grater or Food Processor – shred zucchini fast without the mess – Get deal

• Nut Milk Bag or Cheesecloth – squeeze out extra zucchini water with ease – Buy here

• High-Protein Cottage Cheese – creamy, filling, and budget-friendly – Stock up

• Sharp Cheddar Cheese – melts beautifully with bold flavor – See price

• Glass Meal Prep Containers – store slices for quick, healthy breakfasts – Grab set

With just these basics, you can prep once and enjoy a protein-packed breakfast all week.

Why You’ll Love This Zucchini & Cottage Cheese Breakfast Bake

This Cottage Cheese & Zucchini Breakfast Bake is everything you want in a nourishing morning meal: savory, light yet filling, high in protein, and packed with fresh flavor. Whether you’re prepping a week’s worth of breakfasts or hosting a relaxed brunch, this dish delivers convenience and comfort in one pan.

Here’s what makes it a standout:

• High-protein, low-carb profile perfect for balanced energy throughout the morning

• Naturally gluten-free and vegetarian-friendly

• Light and fluffy texture thanks to whipped eggs and moisture-rich zucchini

• Quick to prepare with simple, wholesome ingredients

• Easy to slice, store, and reheat for meal prep

This bake has the classic flavor of a cheesy frittata but without the need for cream or a crust. It’s satisfying but won’t weigh you down.

Ingredient Highlights

Zucchini: Moisture-Rich and Nutrient Dense

Zucchini is the perfect addition to egg-based dishes because of its mild flavor and tender texture. It blends seamlessly into the bake, adding moisture and volume without overpowering other ingredients. Rich in fiber, antioxidants, and vitamin C, it helps create a hearty, vegetable-forward breakfast option that doesn’t rely on starches or fillers.

Be sure to grate the zucchini finely and squeeze it thoroughly. Any excess liquid left behind can affect the consistency of your final bake.

Cottage Cheese: Creamy Texture Without the Heaviness

Cottage cheese gives this bake its creamy interior without adding unnecessary fat or calories. Unlike traditional breakfast casseroles that call for heavy cream or milk, cottage cheese melts into the eggs and helps the entire dish set beautifully. It’s also packed with protein and calcium, supporting muscle health and satiety.

Even if you’re not typically a fan of cottage cheese on its own, you’ll appreciate how well it disappears into the texture of this bake.

Sharp Cheddar and Fresh Chives: Balanced Flavor and Aroma

A bit of shredded sharp cheddar goes a long way in delivering a savory, cheesy bite. It melts easily, adds color and richness, and balances the tang of the cottage cheese. Fresh chives are more than just a garnish—they bring a light onion note that elevates the entire dish. You could also swap in scallions or herbs like dill or basil depending on your flavor preferences.

Ingredients List

Main Ingredients

• 2 cups grated zucchini, squeezed dry

• 1 cup cottage cheese

• 4 large eggs

• 1/2 cup shredded sharp cheddar cheese

• 1/4 cup chopped fresh chives

• Salt and freshly ground black pepper, to taste

• Cooking spray (or olive oil for greasing)

Optional Add-ins or Ingredient Swaps

• Substitute cheddar with mozzarella, feta, or pepper jack for a flavor twist

• Add in cooked, crumbled turkey sausage or bacon for a meatier option

• Stir in chopped spinach, kale, or bell peppers for added color and nutrition

• Use green onions or finely diced shallots in place of chives

• Add a pinch of garlic powder or paprika for depth and complexity

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with cooking spray or a thin coat of olive oil.

2. Grate the zucchini using a box grater or food processor. Transfer to a clean kitchen towel and squeeze tightly to remove as much moisture as possible. Set aside.

3. In a large mixing bowl, crack the eggs and whisk vigorously until light and frothy. This step incorporates air and helps create a more tender, risen texture.

4. Stir in the cottage cheese, grated zucchini, cheddar cheese, and chopped chives. Season with salt and black pepper to taste. Mix until all ingredients are evenly combined.

5. Pour the mixture into the prepared baking dish and use a spatula to smooth the top.

6. Bake uncovered for 25 to 30 minutes. The top should be golden and slightly puffed, and the center should be just set when lightly pressed or tested with a toothpick.

7. Remove from the oven and let rest for 5 minutes before slicing into squares. This allows the bake to finish setting and makes serving easier.

Pro Tips for Success

• Use a clean dish towel or nut milk bag to thoroughly squeeze water from the zucchini

• Sharp cheddar adds more flavor than mild—use less for a stronger impact

• Grease the baking dish well to avoid sticking and to preserve the crusty edges

• Don’t overbake—remove as soon as the center is set to avoid a rubbery texture

• Let cool for 5 to 10 minutes before slicing to allow the structure to firm up

5 Delicious Variations to Try

This breakfast bake is endlessly versatile. Use it as a base and make it your own with these creative, crowd-pleasing twists.

1. Mediterranean Zucchini Bake

Add chopped sun-dried tomatoes, crumbled feta, and fresh basil. Serve with a dollop of Greek yogurt or tzatziki on the side.

2. Spicy Southwest Style

Swap cheddar for pepper jack and add a few tablespoons of diced green chilies or jalapeños. Finish with cilantro and a spoonful of salsa.

3. Mushroom and Thyme

Sauté sliced mushrooms until golden, then fold them into the mixture with fresh thyme leaves. This earthy combo works great for fall brunches.

4. Smoked Turkey and Spinach

Chop up leftover turkey breast or deli slices and combine with fresh baby spinach for a protein-packed, leafy green version.

5. Broccoli Cheddar Classic

Replace zucchini with finely chopped steamed broccoli and use extra cheddar. A great choice for picky eaters or comfort food lovers.

Serving Suggestions for Every Occasion

This savory breakfast bake isn’t just for breakfast. It adapts well to any time of day.

Breakfast or Brunch

• Serve warm with a side of fruit or whole grain toast

• Pair with a light arugula salad and lemon vinaigrette

• Add a side of avocado slices or a dollop of Greek yogurt

Lunch or Dinner

• Enjoy cold or reheated with a cup of soup

• Use as a filling in a wrap or sandwich with greens

• Add roasted potatoes and mixed veggies for a hearty dinner

Hosting Tip

Cut the bake into smaller squares and serve on a platter as part of a brunch spread. Add a frittata, muffins, and fresh juice for a well-rounded menu.

Storage and Reheating Instructions

This bake is meal prep gold. Here’s how to store and reheat it for the best results.

Refrigeration

Let the bake cool completely, then store slices in an airtight container in the fridge. It will stay fresh for up to 4–5 days.

Freezing

Wrap individual portions in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. To reheat, thaw overnight in the fridge.

Reheating Options

• Oven or toaster oven: Heat slices at 350°F for 10–12 minutes until warmed through

• Skillet: Warm in a nonstick skillet over medium-low heat with a lid on, flipping once

• Microwave: Use a microwave-safe plate and heat in 30-second intervals

Bonus Tips: Make It a Weekly Staple

To help you get even more out of this bake, here are two extended tips to round out the article and increase value.

Build a Weekly Breakfast Rotation

Prep this on Sunday, then alternate it with overnight oats, smoothies, or boiled eggs throughout the week for variety and nutrition.

Pack It for School or Office

This dish packs well in lunch boxes and reheats quickly. Include fresh fruit or cherry tomatoes and a few whole-grain crackers for a balanced lunch.

Frequently Asked Questions

Can I make this the night before?

Yes. Mix all ingredients and pour into the baking dish. Cover and refrigerate overnight. In the morning, uncover and bake as directed (may need 5 extra minutes).

What type of cottage cheese works best?

Low-fat (2%) or full-fat cottage cheese both work well. Avoid nonfat varieties as they tend to release more liquid during baking.

Can I double the recipe?

Yes. Use a 9×13-inch baking dish and bake for 35–40 minutes or until the center is fully set.

Is this recipe keto-friendly?

Yes. With only 5g of carbs per serving and no added flour or starch, it fits well into a ketogenic or low-carb eating plan.

How do I make it dairy-free?

Swap the cottage cheese for a non-dairy yogurt alternative and use a plant-based shredded cheese. The texture will differ slightly, but it will still set well.

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Final Thoughts

This Cottage Cheese & Zucchini Breakfast Bake is one of those recipes that’s easy to love and hard to mess up. It checks all the boxes for taste, nutrition, and convenience—and the texture is perfectly light and tender, with just enough golden, cheesy crispness on top. Whether you’re serving it hot out of the oven or grabbing a slice on the go, it brings homemade comfort to your table without the fuss.

Give it a try this week and let it become your go-to healthy breakfast. If you do, snap a photo and share it—we love seeing your creations.