Zucchini and Cottage Cheese Bake

Zucchini and Cottage Cheese Bake

This Zucchini and Cottage Cheese Bake makes a delicious breakfast, lunch or dinner. Rich in protein and low in carbs, it’s perfect for hormonal balance and can be enjoyed at breakfast, lunch, or dinner! 

Ingredients

• 1 medium Zucchini, shredded (about 2 cups)

• 1/2 Yellow Onion, diced (about 1 cup)

• 1 cup (210 grams) Cottage Cheese

• 1 Jalapeño Pepper, sliced 

• 3 stalks Spring Onion, chopped 

• 1 teaspoon (6 grams) Sea Salt 🧂

• 8 Eggs, whisked 

• 1 cup (85 grams) Cheddar Cheese, shredded 

Directions

1. Preheat your oven to 400°F (205°C).

2. Use a dish towel to squeeze out all excess moisture from the shredded zucchini.

3. In a large mixing bowl, combine the zucchini, diced yellow onion, cottage cheese, sliced jalapeño, chopped spring onions, and sea salt.

4. Whisk 8 eggs and fold them into the mixture until everything is well-coated.

5. Transfer the mixture to a baking dish.

6. Evenly sprinkle shredded cheddar cheese on top.

7. Bake for 35 minutes or until the cheese has browned, the dish has risen, and it feels firm to the touch.

8. Top with chopped cherry tomatoes and herbs of your choice. Enjoy! 

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