Zucchini, Feta & Dill Cottage Cheese Bake

🥒 Zucchini, Feta & Dill Cottage Cheese Bake

Ingredients:

• 2 medium zucchinis, grated

• 1 tsp salt (for draining zucchini)

• 1 cup cottage cheese (full-fat or low-fat)

• 3/4 cup crumbled feta cheese

• 3 large eggs

• 1/4 cup fresh dill, finely chopped (or 1 tbsp dried dill)

• 2 green onions, sliced (optional)

• 1/4 cup grated parmesan (optional, for topping)

• 1/4 cup all-purpose flour or almond flour (optional, for structure)

• Salt & pepper to taste

• Olive oil or butter (for greasing the dish)

Instructions:

1. Preheat Oven:

   • Set oven to 375°F (190°C). Grease a small baking dish or line with parchment paper.

2. Prep the Zucchini:

   • Grate the zucchini and place in a colander. Sprinkle with 1 tsp salt and let sit for 10–15 minutes.

   • Squeeze out as much liquid as possible using a clean kitchen towel or paper towels.

3. Mix the Filling:

   • In a large bowl, combine:

     • Squeezed zucchini

     • Cottage cheese

     • Feta

     • Eggs

     • Dill

     • Green onions (if using)

     • Flour (if using)

     • Salt & pepper to taste (go light on salt since feta is salty)

4. Pour and Bake:

   • Pour the mixture into the prepared dish. Smooth out the top.

   • Sprinkle parmesan over the top if using.

   • Bake for 35–45 minutes, or until golden and set in the center.

5. Cool and Serve:

   • Let it cool for 10 minutes before slicing. Serve warm, at room temperature, or chilled.

🧊 Storage:

• Keeps in the fridge for 3–4 days.

• Can be frozen in slices and reheated in the oven or microwave.

🌱 Tips & Variations:

• Add chopped spinach, basil, or parsley for more greens.

• Want it more filling? Add cooked quinoa or shredded cooked chicken.

• Make it crustless or pour into a pie crust for a quiche-style dish.