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Freshly baked zucchini, feta, and dill cottage cheese casserole in a baking dish, golden and bubbling.

Zucchini, Feta & Dill Cottage Cheese Bake Recipe

A light, protein-packed casserole made with grated zucchini, creamy cottage cheese, salty feta, and fresh dill. Perfect warm or cold.

  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 cup cottage cheese
  • ½ cup crumbled feta cheese
  • 3 large eggs
  • 2 medium zucchini, grated
  • 1 tsp salt (for drawing moisture from zucchini)
  • 2 green onions, finely sliced
  • 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • ¼ cup grated Parmesan (optional)
  • ¼ tsp garlic powder
  • Freshly ground black pepper, to taste
  • 2 tbsp all-purpose flour or almond flour (optional)

Instructions

  1. Grate the zucchini, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess moisture.
  2. Whisk eggs, cottage cheese, garlic powder, pepper, and dill. Stir in feta and green onions.
  3. Fold in the squeezed zucchini and flour (if using). Pour into a greased 8×8-inch baking dish.
  4. Top with Parmesan if desired. Bake at 375°F (190°C) for 35–40 minutes, or until set and golden.
  5. Cool for 5–10 minutes before slicing and serving.

Notes

  • Skip flour for a low-carb version.
  • Try adding baby spinach or parsley for extra greens.
  • Works great for meal prep and can be frozen in portions.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 2g
  • Sodium: 410mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 125mg

Keywords: zucchini feta casserole, baked cottage cheese dish, savory vegetable bake, healthy brunch recipe