Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- In a skillet over medium heat, warm olive oil. Add onion, garlic, zucchini, bell pepper, and broccoli. Cook for 5–7 minutes until softened. Season with salt, pepper, oregano, and paprika.
- In a large bowl, combine cooked quinoa, lentils, cottage cheese, eggs, 1 cup mozzarella, and sautéed veggies. Mix well.
- Pour the mixture into prepared baking dish and spread evenly. Top with extra mozzarella and Parmesan if using.
- Bake for 30–35 minutes, until the top is golden and center is set. Let cool for 5–10 minutes before serving.
Notes
Make it your own by swapping in other grains or beans, adding greens or spicy elements, and topping with yogurt or tahini. Great for meal prep and freezes well!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 110mg
Keywords: veggie bake, high protein, vegetarian dinner, meal prep, quinoa, lentils