Description
This Cottage Cheese & Zucchini Breakfast Bake is a high-protein, low-carb, gluten-free option perfect for meal prep, brunches, or everyday healthy eating. Light, fluffy, and cheesy with tender zucchini and chives in every bite.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
- Grate zucchini, then squeeze out excess moisture using a clean towel.
- Whisk eggs in a large bowl until frothy.
- Add cottage cheese, zucchini, cheddar, chives, salt, and pepper. Stir to combine.
- Pour mixture into baking dish and smooth the top.
- Bake for 25–30 minutes until center is set and top is golden.
- Let rest for 5 minutes before slicing into squares.
Notes
- Make ahead: Mix ingredients and refrigerate overnight; bake in the morning.
- Use sharp cheddar for stronger flavor.
- For a dairy-free version, substitute plant-based cheese and yogurt.
- Let it cool before slicing for cleaner portions.
- Pairs well with fruit, greens, or toast for a full meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 130 mg
Keywords: zucchini bake, cottage cheese breakfast, low carb, gluten free, egg bake