In my grandmother’s seaside kitchen on the Amalfi Coast, summer meant two things: baskets of fresh zucchini from the garden and large tubs of soft, tangy cheeses stored in the cool cellar. Inspired by her rustic baked zucchini pies, I’ve created a light and protein-packed version with creamy cottage cheese, salty feta, and aromatic dill. The result is this beautiful Zucchini, Feta & Dill Cottage Cheese Bake—a dish that captures the warmth of Mediterranean kitchens in one wholesome, oven-baked meal.
Whether you serve it for breakfast, brunch, lunch, or as a vegetarian main, this bake is hearty enough to satisfy, yet light enough to feel fresh and nourishing. Plus, it’s high in protein, naturally gluten-free, and easy to make ahead.
Why You’ll Love This Zucchini Feta Cottage Cheese Bake
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Healthy yet comforting: Low in carbs, rich in protein, and loaded with vegetables.
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Easy to prep: Comes together in one bowl and bakes in under an hour.
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Versatile: Great hot or cold, as a main or side.
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Summer-inspired: Perfect for using up garden zucchini or farmer’s market finds.
Ingredients (Serves 4)
Fresh and Flavorful:
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2 medium zucchini, grated
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1 tsp salt (for draining zucchini)
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4 large eggs
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1 cup cottage cheese (full-fat or low-fat)
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1/2 cup crumbled feta cheese
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2 tbsp fresh dill, finely chopped (or 2 tsp dried)
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1/4 cup chopped scallions or red onion
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1 garlic clove, minced
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1/4 tsp black pepper
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Olive oil or butter (for greasing)
Optional Add-Ins:
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1/4 cup almond flour or oat flour (for structure, if desired)
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Zest of 1 lemon for brightness
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A handful of spinach, chopped
Instructions
Step 1: Prep the Zucchini
Grate zucchini into a colander and toss with 1 tsp salt. Let sit for 10–15 minutes, then squeeze out excess moisture using a clean dish towel or paper towels.
Step 2: Make the Batter
In a large bowl, beat the eggs. Stir in cottage cheese, crumbled feta, dill, scallions, garlic, pepper, and the drained zucchini. Mix until combined. If adding flour or lemon zest, fold them in now.
Step 3: Bake
Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or square baking dish. Pour in the zucchini mixture and smooth the top. Bake for 35–40 minutes, or until golden on top and set in the center.
Step 4: Cool & Serve
Let the bake cool for 5–10 minutes before slicing. Serve warm, at room temperature, or cold.
Tips for the Best Zucchini Cottage Cheese Bake
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Drain zucchini thoroughly: Excess moisture can make the bake soggy.
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Use high-quality feta: Look for blocks in brine—crumbly and flavorful.
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Fresh herbs matter: Dill adds the signature flavor, but parsley or mint work too.
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Add flour only if needed: If your cottage cheese is very runny, a tablespoon or two of flour will help bind.
Serving Suggestions
This bake is incredibly versatile. Here are some great ways to serve it:
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With a green salad for a light lunch.
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Alongside grilled chicken or fish for a summery dinner.
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As part of a brunch spread with fresh fruit and iced tea.
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In meal prep boxes with quinoa or roasted potatoes.
Make It Your Own
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Add more vegetables: Try chopped spinach, sun-dried tomatoes, or bell peppers.
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Make it spicy: Stir in a pinch of chili flakes or a chopped jalapeño.
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Use different cheeses: Swap feta for goat cheese or sharp parmesan.
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Add a crust: Pour mixture into a pre-baked phyllo shell for a Greek-style pie.
Storage & Leftovers
This bake stores well in the fridge for up to 4 days. Reheat in the microwave or oven, or enjoy cold. It’s also freezer-friendly—slice and freeze individual portions for easy lunches.
Nutrition Facts (Per Serving)
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Calories: 230
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Protein: 18g
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Fat: 14g
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Saturated Fat: 6g
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Unsaturated Fat: 7g
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Carbs: 7g
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Fiber: 1g
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Sugar: 3g
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Sodium: 490mg
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Cholesterol: 200mg
Why Cottage Cheese Works So Well Here
Cottage cheese adds creamy texture and rich protein without the heaviness of cream or ricotta. It also brings a mild tang that balances the salty feta and savory herbs. For best results, use small-curd cottage cheese and stir before adding.
Final Thoughts
This Zucchini, Feta & Dill Cottage Cheese Bake is a celebration of summer vegetables and simple Mediterranean cooking. It’s a dish I return to again and again—not just for its ease, but for its elegant flavor and healthy appeal.
Whether you’re feeding family or prepping meals for the week, this protein-packed veggie bake will become one of your warm-weather favorites. Serve it warm or chilled, morning or night—it’s as versatile as it is delicious.