Servings: 6
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~55 minutes
Ingredients
Vegetables & Base
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup broccoli florets, chopped
- 1 cup zucchini, chopped
- 1 can (15 oz) chickpeas, rinsed and drained
Creamy Protein Mixture
- 1½ cups cottage cheese (full-fat recommended for creaminess)
- 4 large eggs
- ½ cup unsweetened almond milk (or milk of choice)
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp turmeric powder
- Salt & freshly ground black pepper, to taste
Optional Topping
- ½ cup shredded mozzarella cheese
- Fresh parsley or chives, for garnish
Instructions
-
Preheat & prepare
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. -
Sauté the vegetables
Heat olive oil in a large skillet over medium heat.
Add onion and cook for about 5 minutes until softened.
Add garlic and cook 1 minute until fragrant. -
Add remaining veggies
Stir in bell pepper, broccoli, and zucchini.
Cook 7–10 minutes, stirring occasionally, until vegetables are tender-crisp.
Add chickpeas and stir to combine. Remove from heat. -
Make the cottage cheese mixture
In a large bowl, whisk together cottage cheese, eggs, almond milk, oregano, basil, turmeric, salt, and pepper until smooth and well combined. -
Combine
Add the cooked vegetable mixture to the cottage cheese mixture.
Stir gently until evenly distributed. -
Bake
Pour mixture into the prepared baking dish and spread evenly.
Sprinkle mozzarella cheese on top if using. -
Finish baking
Bake for 30–40 minutes, until set in the center and lightly golden on top.
A toothpick inserted in the center should come out clean. -
Serve
Let cool for a few minutes before slicing. Garnish with parsley or chives if desired.
