HIGH PROTEIN Easy Lunch Zucchini Cottage Cheese Egg Bake

Zucchini Cottage Cheese Egg Bake with an Italian Twist | 30g Protein-Packed Breakfast!

Looking for a delicious, high-protein breakfast or brunch idea? This Zucchini Cottage Cheese Egg Bake with an Italian twist is your perfect go-to! A great gluten-free & Keto recipe that will be on repeat. Packed with 30g of protein per serving, this savory dish combines fresh zucchini, creamy cottage cheese, and eggs with Italian parsley and parmesan for a flavor-packed meal that fuels your day. It’s easy to prepare, low in carbs, and perfect for meal prep.
Change up you vegetables for new & exciting flavors!

Whether you’re following a high-protein diet or just looking for a healthy and filling dish, this recipe has you covered!

Try it out and let me know what you think in the comments! Don’t forget to like and subscribe for more tasty, healthy recipes.

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Other recipes you will LOVE:
Savory Cottage Cheese Muffins: ►https://youtu.be/oCuiIdeYpo8
High Protein Baked Quinoa Pudding: ►https://youtu.be/Xs0zqtpXb5M
High Protein Brownie Baked Oatmeal: ►https://youtu.be/G_pvEVGqbZc

Nutrition (Approx): 1 serving Cal: 360 | Carbs: 21g | Fat: 18g |
Protein: 29.5g

Serving: 4
(You can easily double the recipe. Use 9×13 baking pan)

Zucchini Cottage Cheese Egg Bake:

6 large eggs
1 zucchini, half inch thick slices, quartered
3/4 cup cottage cheese 2% (I used lactose free) you can blend cottage cheese if you prefer
1/3 – 1/2 cup Parmesan cheese
1 1/2 tbsp olive oil
2 cloves garlic, minced
1/3 cup flat leaf parsley, chopped
1/2 medium onion, chopped
½ tsp salt
½ tsp pepper
Chili flakes or chili oil is optional (add when cooking your zucchini & onion)

Preheat oven to 350F. Lightly grease a 9×9 baking dish. Set aside.

Cook your zucchini pieces and chopped onion in olive oil for 3-4 minutes on medium heat. Add ¼ tsp of salt & ¼ tsp pepper. Next, add your minced garlic and cook for an additional 2-3 min. We want the veggies and garlic to soften and brown a little.

Once the veggies are cooked, add it to your baking dish in an even layer. Set aside.

In a large measuring cup or bowl, add your eggs, cottage cheese, parmesan, parsley, ¼ tsp salt and ¼ tsp pepper. Give everything a good whisk. (you could also blend this mixture for a smooth mixture)

Add your egg mixture on top of your zucchini & onions.
Bake at 350F for 25-30 min. It will be lightly golden and the egg mixture will be set. Let it rest for 15-20 min and then slice.

Enjoy this alone or with a salad and a piece of sourdough bread (I like to toast mine and add a tough of good quality olive oil).

Storing and freezing the leftovers:
I love to meal-prep this zucchini cottage cheese egg bake on Sunday, so I have it ready to go for a busy week!
• In the refrigerator: Place any leftovers in an airtight container for about five days.
• To reheat: Heat individual servings in the microwave for 30-second intervals until warm. You can also place the baking dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes until warmed through (the larger the serving, the longer the cooking time).
• Freezing: Place leftovers in an airtight freezer-safe storage container or a freezer-safe plastic bag in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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