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Zucchini, Feta & Dill Cottage Cheese Bake

Zucchini, Feta & Dill Cottage Cheese Bake for Light Comfort Food

This Zucchini, Feta & Dill Cottage Cheese Bake is a protein-packed, gluten-free casserole that is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium Zucchini Grated and drained
  • 1 teaspoon Salt For drawing out moisture
  • 3 large Eggs Beaten
  • 1 cup Cottage Cheese Small curd preferred
  • 1 cup Feta Cheese Crumble from brine
  • ¼ cup Fresh Dill Chopped
  • 2 sliced Scallions or Red Onion Optional
  • 2 cloves Garlic Minced
  • 1 dash Black Pepper To taste
  • 1 tablespoon Olive Oil or Butter For greasing
Optional Ingredients
  • ¼ cup Almond Flour or Oat Flour If mixture is too runny
  • 1 tablespoon Lemon Zest For brightness
  • 1 cup Spinach Optional

Equipment

  • mixing bowl
  • Grater
  • Cheesecloth or kitchen towel
  • baking dish

Method
 

Preparation Steps
  1. Grate the zucchini and sprinkle with salt. Let it rest for 10–15 minutes to draw out moisture.
  2. In a bowl, beat the eggs and mix with cottage cheese, feta, dill, scallions, garlic, and black pepper. Add drained zucchini.
  3. Preheat the oven to 375°F (190°C) and grease the baking dish.
  4. Pour the mixture into the baking dish and smooth the top.
  5. Bake for 35–40 minutes or until golden brown and center is set.
  6. Cool for 5–10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 8gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Serve warm, at room temperature, or chilled. This dish pairs wonderfully with a side salad.

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