Prep Time

• Prep: 15 minutes
• Bake: 40–45 minutes
• Total: 55–60 minutes

Servings

8 servings

Ingredients

• 1½ cups broccoli florets, chopped very small
• 1 cup zucchini, finely diced (lightly squeeze out excess moisture)
• 1 cup cottage cheese, blended until smooth
• 8 large eggs
• 1 cup shredded cheddar cheese
• ½ cup mozzarella cheese
• ¼ cup milk
• ¼ cup onion, finely diced (optional)
• 2 tablespoons chopped parsley or spinach
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika (optional)
• 1 tablespoon olive oil or melted butter

Instructions

1. Preheat oven to 375°F (190°C).
2. Grease an 8×8-inch or 9×9-inch baking dish.
3. Steam or microwave the broccoli for 2–3 minutes until just tender. Let cool.
4. Whisk together eggs, milk, blended cottage cheese, garlic powder, onion powder, salt, pepper, and paprika.
5. Stir in broccoli, zucchini, onion, parsley or spinach, cheddar, and mozzarella.
6. Pour into the prepared baking dish.
7. Bake for 40–45 minutes, until the center is set and the top is golden brown.
8. Let cool for 10 minutes before slicing.

Serving Ideas

• Fresh fruit
• Whole-grain toast
• Yogurt
• Avocado slices
• Salsa or ketchup for dipping

Nutrition (Approximate Per Serving)

• Calories: 185
• Protein: 15 g
• Carbohydrates: 5 g
• Fat: 11 g
• Saturated Fat: 4 g
• Fiber: 1.5 g
• Sugar: 2 g
• Sodium: 340 mg
• Calcium: 20% Daily Value
• Iron: 8% Daily Value
• Vitamin A: 15% Daily Value
• Vitamin C: 35% Daily Value

Nutritional values are estimates and will vary depending on ingredient brands and exact quantities.

Storage

Refrigerator

• Store in an airtight container for up to 4 days.

Freezer

• Freeze individual slices for up to 2 months.
• Wrap tightly and thaw overnight in the refrigerator.

Reheating

• Microwave: 45–60 seconds.
• Oven: 350°F (175°C) for 10–15 minutes.

Variations

• Add diced bell peppers.
• Use cauliflower instead of broccoli.
• Add cooked turkey sausage or ham.
• Make it gluten-free (this recipe is naturally gluten-free if all ingredients are certified gluten-free).
• Use pepper jack or Swiss cheese for a different flavor.
• Add mushrooms or spinach.

Tips

• Dice vegetables very small so they’re kid-friendly.
• Remove moisture from zucchini to prevent a watery bake.
• Don’t overbake; the eggs should be just set.
• Blend the cottage cheese for a smoother texture.

Frequently Asked Questions

Can I make it ahead?
Yes. Assemble it the night before, cover, refrigerate, and bake the next morning.

Can I freeze it?
Yes. Slice after cooling and freeze portions individually.

Can I use frozen broccoli?
Yes. Thaw it first and drain well to remove excess moisture.

Can I replace cottage cheese?
Yes. Substitute with ricotta or plain Greek yogurt for a slightly different texture.

How do I know it’s done?
Insert a knife into the center. If it comes out clean and the center is firm, it’s ready.

Is it good for toddlers?
Yes. Cut into small bite-size pieces and reduce or omit the salt if preparing specifically for very young children.

Can I add meat?
Yes. Cooked bacon, turkey sausage, diced chicken, or ham all work well.

Can I make muffins instead?
Yes. Divide the mixture into a greased muffin tin and bake at 375°F (190°C) for 20–25 minutes.