Ultimate High-Protein Veggie Bake

Name: Ultimate High-Protein Veggie Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 1 cup cooked quinoa; 1 can (15 oz) lentils, drained and rinsed; 1 cup cottage cheese (or ricotta); 1 cup shredded mozzarella cheese (plus extra for topping); 2 eggs; 1 zucchini, diced; 1 red bell pepper, chopped; 1 cup broccoli florets, chopped small; 1/2 onion, finely diced; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp paprika; Salt and pepper, to taste; 1 tbsp olive oil; Optional: 1/4 cup grated Parmesan for topping; Fresh basil for garnish

Posted on June 3, 2025

Dinner

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Looking for a hearty, comforting dish that’s both healthy and satisfying? This Ultimate High-Protein Veggie Bake is your new go-to! It’s packed with colorful vegetables, loaded with plant-based protein, and topped with a golden, cheesy crust. Whether you’re meal-prepping for the week or hosting a casual dinner, this creamy, flavorful bake is super easy to throw together and guaranteed to please everyone at the table — even the meat-lovers.

Why You’ll Love This Recipe

There’s so much to adore about this Ultimate High-Protein Veggie Bake. First off, it’s bursting with vibrant veggies and full of satisfying texture—think creamy layers, tender bites, and a little crispy cheese on top. It’s a complete meal in one pan, high in protein thanks to lentils, quinoa, and cottage cheese, and perfect for meal prep or weeknight dinners. Whether you’re vegetarian, flexitarian, or just trying to eat more plants, this bake hits all the marks: easy to make, nutritious, and totally crave-worthy.

Ingredients

This dish is all about wholesome, protein-packed ingredients and tons of veggie goodness. Here’s everything you’ll need:

1 cup cooked quinoa
1 can (15 oz) lentils, drained and rinsed
1 cup cottage cheese (or ricotta for a creamier texture)
1 cup shredded mozzarella cheese (plus extra for topping)
2 eggs
1 zucchini, diced
1 red bell pepper, chopped
1 cup broccoli florets, chopped small
1/2 onion, finely diced
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp paprika
Salt and pepper, to taste
1 tbsp olive oil

Optional but tasty:

1/4 cup grated Parmesan for topping
Fresh basil for garnish

Instructions

This veggie bake is as simple as mix, layer, and bake! Here’s how to bring it all together:

Preheat your oven to 375°F (190°C). Lightly grease a baking dish (around 9×13 inches) with olive oil or cooking spray.
Sauté the veggies: In a skillet over medium heat, warm the olive oil. Add onion, garlic, zucchini, bell pepper, and broccoli. Cook for about 5–7 minutes until softened. Season with salt, pepper, oregano, and paprika.
Mix the base: In a large bowl, combine cooked quinoa, lentils, cottage cheese, eggs, 1 cup shredded mozzarella, and the sautéed vegetables. Stir until well mixed.
Assemble the bake: Pour the mixture into your prepared baking dish and spread evenly. Sprinkle extra mozzarella (and Parmesan, if using) over the top.
Bake for 30–35 minutes, or until the top is golden and the center is set. Let it cool for 5–10 minutes before serving.

Servings and Timing

This Ultimate High-Protein Veggie Bake is a perfect make-ahead dish that serves a crowd or keeps well for the week.

Servings: Makes 6 hearty portions
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

It’s ideal for busy weeknights, lunch prep, or anytime you want a filling, feel-good meal without spending hours in the kitchen.

Tips and Variations

Make this veggie bake your own with a few simple swaps and add-ons!

🔄 Substitutions:

Swap quinoa for brown rice or farro.
Use ricotta instead of cottage cheese for extra creaminess.
No lentils? Try chickpeas or black beans for a protein boost.

🥦 Add-Ins:

Add a handful of spinach or kale for extra greens.
Stir in some sun-dried tomatoes or olives for bold flavor.
Craving heat? Toss in a dash of red pepper flakes or hot sauce.

🍽️ Serving Ideas:

Pair with a crisp green salad and lemon vinaigrette.
Serve warm or enjoy cold as leftovers—it’s delicious either way!
Top with a dollop of Greek yogurt or a drizzle of tahini for a creamy finish.

Storage

One of the best things about this bake? It stores like a dream!

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
Freezer: Slice into portions, wrap individually, and freeze for up to 2 months. Thaw overnight in the fridge and reheat as needed.
Meal Prep Tip: Make a double batch and freeze one—you’ll thank yourself on a busy week!

Frequently Asked Questions

1. Can I make this bake vegan?
Yes! Swap the eggs for flax eggs, use vegan cheese and cottage cheese alternatives, and you’re good to go.

2. Can I use frozen veggies?
Absolutely. Just thaw and drain them well to avoid excess moisture.

3. What’s the best cheese to use on top?
Mozzarella is classic, but cheddar or a blend of Italian cheeses work great too!

4. Is this recipe gluten-free?
Yes, as written it’s naturally gluten-free. Just double-check your lentils and cheese to be safe.

5. Can I prepare this ahead of time?
Totally. Assemble it up to 24 hours in advance, then bake when ready.

6. How do I know it’s done baking?
The top should be golden and the center set. A knife inserted should come out clean.

7. Can I serve this cold?
Yes! It’s surprisingly tasty straight from the fridge—perfect for quick lunches.

Conclusion

There you have it—your new favorite go-to dinner: the Ultimate High-Protein Veggie Bake! It’s cozy, nourishing, and brimming with goodness in every bite. Whether you’re feeding your family, stocking the fridge for the week, or just craving something that feels indulgent but fuels your body, this bake checks every box.

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Ultimate High-Protein Veggie Bake

Why You’ll Love This Recipe

Ingredients

Instructions

Servings and Timing