Cheesy Tomato Cottage Bake (Print version)
A creamy, low-carb Mediterranean cottage cheese bake with tomatoes, spinach, feta, mozzarella, and herbs.
# Ingredients:
For the vegetable filling
01 -
1 medium zucchini (about 7 oz or 200 g), grated
02 -
1/2 teaspoon fine salt, divided
03 -
1 1/2 cups (225 g) cherry tomatoes, halved
04 -
2 cups (60 g) baby spinach, roughly chopped
05 -
1/3 cup (45 g) pitted Kalamata olives, sliced
06 -
2 tablespoons chopped fresh basil or parsley
For the cottage cheese base
07 -
2 cups (450 g) whole-milk cottage cheese
08 -
3 large eggs
09 -
2 cloves garlic, minced
10 -
1 teaspoon dried oregano
11 -
1/2 teaspoon dried basil
12 -
1/4 teaspoon black pepper
13 -
1 teaspoon lemon zest
14 -
3/4 cup (85 g) shredded mozzarella, divided
15 -
1/2 cup (75 g) crumbled feta cheese
16 -
1 tablespoon olive oil, for greasing and drizzling
# Instructions:
01 -
Heat the oven to 375°F. Toss the grated zucchini with 1/4 teaspoon salt and let it sit for 10 minutes. Squeeze firmly in a clean towel to remove as much liquid as possible.
02 -
In a large bowl, stir together the cottage cheese, eggs, garlic, oregano, dried basil, black pepper, lemon zest, and remaining 1/4 teaspoon salt.
03 -
Add the drained zucchini, spinach, olives, feta, half the tomatoes, and 1/2 cup mozzarella. Stir until evenly mixed.
04 -
Grease an 8-inch square or similar 2-quart baking dish with olive oil. Spread in the cottage cheese mixture, then top with the remaining tomatoes and remaining 1/4 cup mozzarella. Drizzle lightly with olive oil.
05 -
Bake for 35-40 minutes, until the edges are bubbling, the top is golden, and the center is just set. Cover loosely with foil if the cheese browns too quickly.
06 -
Let the bake rest for 5-10 minutes before slicing or spooning. Finish with fresh basil or parsley and serve warm.
# Good to know:
01 -
Best served warm after a short rest so the cottage cheese base can set.
02 -
Use a shallow baking dish for the best browned top and even texture.
03 -
Nutrition is an estimate per serving.