If you’ve got a couple of zucchinis hanging out in your fridge and some cottage cheese waiting to be used up, this Zucchini, Feta & Dill Cottage Cheese Bake might just become your new favorite dish. It’s fresh, cheesy, packed with protein, and tastes just as good cold as it does warm. Whether you’re prepping for the week, feeding a brunch crowd, or just craving something light and satisfying, this is a recipe that delivers.

What makes it really shine? That combo of salty feta, cooling dill, and creamy cottage cheese baked into a soft, golden slice. It’s the kind of meal that feels like summer on a plate—and it’s incredibly easy to make.

Why You’ll Love This Recipe

This bake checks all the boxes: simple, healthy, and downright delicious. It’s one of those rare dishes that feels both indulgent and wholesome at the same time.

Key Benefits

• Easy to Make – The steps are simple and straightforward, even if you’re new to baking savory dishes.

• Healthy but Hearty – It’s loaded with protein and vegetables, so you’ll feel good about going back for seconds.

• Great for Meal Prep – Make it once, and you’ve got a few lunches or quick dinners ready to go.

• Tastes Great Hot or Cold – That’s a win for lunchboxes and picnics alike.

Suitable For

• Vegetarians – No meat here, just tons of flavor.

• Low-Carb Diets – Skip the optional flour and it’s light on carbs but big on satisfaction.

• Busy Schedules – You can prep it in advance, refrigerate or freeze, and reheat as needed.

• Brunch Tables – This fits right in next to quiches and frittatas, but with a unique Mediterranean flair.

Ingredients for Zucchini, Feta & Dill Cottage Cheese Bake

This recipe brings together humble ingredients and transforms them into something truly special. You probably have most of them in your kitchen already.

Core Ingredients

• Zucchini (2 medium, grated) – Adds moisture and a subtle sweet flavor. Make sure to squeeze out the liquid—more on that later.

• Cottage Cheese (1 cup) – Creamy and mild, it creates a soft, protein-rich base.

• Feta Cheese (½ cup, crumbled) – Tangy and salty, it balances the creaminess perfectly.

• Eggs (3 large) – The binder that brings it all together.

• Fresh Dill (2 tbsp, chopped) – The hero herb in this recipe. Bright and fresh, it gives the dish its signature flavor.

• Green Onions (2, finely sliced) – Adds a hint of sharpness without overpowering.

• Parmesan (¼ cup, optional) – For a crispy, cheesy top layer.

• Garlic Powder (¼ tsp) – A gentle seasoning that enhances everything else.

• Salt (1 tsp) – Used to draw moisture from the zucchini.

• Black Pepper (to taste) – Adds balance and a gentle heat.

• All-Purpose or Almond Flour (2 tbsp, optional) – Helps with structure, especially if your zucchini is extra juicy.

Substitutions and Tips

• No Cottage Cheese? Swap in ricotta for a smoother texture.

• Need It Gluten-Free? Use almond flour or leave the flour out altogether.

• No Fresh Dill? Dried dill works—use just 1 teaspoon.

• Extra Veggies? Stir in some baby spinach or finely chopped bell peppers.

• Want a Richer Flavor? Add a pinch of nutmeg or a splash of cream to the mix.

This recipe is very forgiving. Feel free to play with the ratios or ingredients based on what you have—just be sure to manage the moisture content, especially from the zucchini.

Best Cheese for Zucchini Bakes

When it comes to a creamy, savory bake like this, not all cheeses perform the same. Each one plays a unique role.

• Cottage Cheese is the base—it’s high in protein, low in fat, and melts into a tender, custard-like texture. Perfect for holding everything together without being too heavy.

• Feta brings bold flavor. It doesn’t melt the same way, but those little salty pockets of cheese are part of the magic.

• Parmesan is completely optional, but it gives the top a beautifully golden finish and a slightly crisp texture.

Tip: If you’re a fan of bold flavor, consider mixing in a bit of sharp cheddar or goat cheese, too.

Kitchen Tools You’ll Need

Good news: you don’t need any fancy gadgets to make this dish. Just a few basics and you’re good to go.

Must-Have Tools

• 8×8-inch Baking Dish – The ideal size for even cooking and easy slicing.

• Mixing Bowl – Big enough to hold the whole mixture without spilling.

• Whisk or Fork – For beating the eggs and mixing the cheeses.

• Grater – A box grater works fine for the zucchini.

• Colander or Clean Kitchen Towel – Essential for draining the zucchini properly.

Nice-to-Have Tools

• Mandoline Slicer – If you prefer sliced zucchini over grated.

• Silicone Spatula – Great for folding everything together and scraping the bowl clean.

• Digital Thermometer – Helpful if you want to make sure the center is cooked (look for about 160–165°F).

How to Make Zucchini, Feta & Dill Cottage Cheese Bake

This bake is as simple as mix, pour, and bake—but there are a few helpful tricks along the way to make sure it comes out just right. Don’t worry if you’ve never baked a savory dish before. I’ll walk you through each step so it feels totally doable.

Step 1: Prep the Zucchini

First things first—grating and draining the zucchini is one of the most important steps in this recipe. Zucchini has a high water content, and if you skip this part, your bake might turn out a little soggy.

Here’s how to do it:

• Grate two medium zucchinis using the large holes of a box grater.

• Place the grated zucchini in a colander or clean kitchen towel.

• Sprinkle with one teaspoon of salt and let it sit for about 10 minutes. The salt helps draw out the moisture.

• After it rests, use your hands (or twist the towel) to squeeze out as much liquid as you can. Really give it a good press—you’ll be surprised how much comes out.

Once it’s squeezed dry, set it aside while you move on to the next step.

Step 2: Make the Egg Mixture

In a large mixing bowl, whisk together:

• 3 large eggs

• 1 cup cottage cheese

• ¼ teaspoon garlic powder

• Freshly ground black pepper (to taste)

• 2 tablespoons chopped fresh dill (or 1 teaspoon dried)

Give it a good mix until everything is well blended.

Then, fold in:

• ½ cup crumbled feta cheese

• 2 green onions, finely sliced

This is your creamy, herby base. It should already smell amazing at this point—like summer in a bowl.

Step 3: Combine and Assemble

Now it’s time to bring everything together.

• Add the drained zucchini to the egg mixture.

• If you’re using flour (2 tablespoons of all-purpose or almond flour), stir that in too. It’s not essential, but it gives the bake a bit more structure, especially if your zucchini was very juicy.

• Gently mix everything together until fully combined.

Grease an 8×8-inch baking dish with a little olive oil or butter. Pour the mixture into the dish and spread it out evenly.

Step 4: Bake

If you’re using Parmesan, sprinkle ¼ cup over the top for a golden, cheesy crust. It’s completely optional, but definitely delicious.

Bake at 375°F (190°C) for 35 to 40 minutes. You’ll know it’s ready when:

• The top is golden and slightly puffed

• The center is set and doesn’t jiggle when you give the pan a gentle shake

• A knife inserted in the middle comes out clean

Let the bake cool for 5 to 10 minutes before slicing. This gives it time to firm up so the slices hold together beautifully.

Tips for Success

This recipe is simple, but a few tips can take it from good to great.

• Really drain the zucchini. This is the step that makes or breaks the texture. The drier the better.

• Don’t skip the cool-down. It may be tempting to slice right away, but giving it a few minutes helps it firm up and makes for cleaner slices.

• Customize with confidence. Feel like tossing in a handful of baby spinach? Go for it. Prefer ricotta to cottage cheese? It works. This recipe is a flexible base for whatever you’ve got on hand.

• Avoid overbaking. If it goes too long in the oven, it can become dry. Check it at the 35-minute mark and keep an eye on it.

How to Store Zucchini, Feta & Dill Cottage Cheese Bake

Whether you’re making this ahead of time or storing leftovers, it holds up beautifully.

At Room Temperature

Once the bake has cooled completely, it can sit out for up to 2 hours. After that, you’ll want to move it to the fridge.

In the Refrigerator

Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat individual slices in the microwave, oven, or air fryer. It also tastes great cold, especially for lunch on a hot day.

Freezing Tips

This bake freezes surprisingly well.

• Slice into portions before freezing for easy grab-and-go meals.

• Wrap each piece tightly in plastic wrap, then place in a freezer bag or container.

• Freeze for up to 2 months.

• Reheat in the oven or microwave, or let it thaw in the fridge overnight.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?

Absolutely. You can assemble the bake, cover it, and refrigerate it overnight. Just pop it in the oven the next day and bake as usual. Or, bake it completely and reheat when you’re ready to serve.

Can I use ricotta instead of cottage cheese?

Yes! Ricotta will give a slightly different texture—smoother and a bit richer—but it works wonderfully in this recipe.

Is this recipe gluten-free?

Yes, as long as you either use almond flour or skip the flour entirely. The eggs and cheese do a great job of binding everything together on their own.

Can I make this without eggs?

You can try using an egg substitute, like flax eggs or commercial egg replacers. The texture may be a bit softer, but it should still hold together with the help of the cheese and zucchini.

Related Recipes

1. Avocado Toast with Feta Cheese
   Why link? Shares the feta cheese theme and is a great breakfast/brunch companion.

2. Smoked Salmon Frittata
   Why link? Another high-protein, egg-based bake that readers interested in savory dishes would love.

3. Baked Spinach Mushroom Quesadillas
   Why link? A vegetable-forward, oven-baked dish that fits the same healthy, comforting profile.

4. Zucchini Pie
   Why link? Directly relevant due to shared main ingredient and cooking method.

5. Spring Vegetable Frittata
   Why link? A great alternative for readers looking for other seasonal egg-based dishes.

Conclusion

This Zucchini, Feta & Dill Cottage Cheese Bake is the kind of recipe that feels special without being complicated. It’s packed with flavor, full of good-for-you ingredients, and perfect for sharing. Whether you’re making it for a family brunch, a week of lunches, or just a cozy night in, it’s a dish that’ll keep coming back into rotation.

Print