High protein veggie slice is one of those recipes I keep coming back to and honestly, I don’t see that changing anytime soon.
I first made this on a busy Tuesday night when I had a fridge full of random vegetables and zero energy to cook anything complicated. I spotted a tub of cottage cheese sitting in the back, grabbed a few eggs, and just started throwing things together. Henry took one bite and said, “Wait this is actually really good.” Coming from him, that’s high praise.
What came out of the oven was golden, sliceable, protein-packed, and honestly better than I expected. The cottage cheese melts right into the bake, giving it this creamy texture without making it heavy. Plus, it comes together in under an hour with ingredients you probably already have.
If you’re looking for a healthy veggie slice that works for lunch, dinner, or meal prep this is the one. It’s filling, loaded with vegetables, and checks all the boxes for a solid high protein vegetarian recipe.
Want something to serve alongside it? Check out this Best High Protein Bowl it pairs beautifully with this slice.
Why You’ll Love This Veggie Slice
- High in protein cottage cheese and eggs pack serious staying power
- Ready in about 45 minutes, start to finish
- Great for meal prep keeps well in the fridge for days
- Kid-friendly and family approved (Isabella and Emma both went back for seconds!)
- Easy to swap vegetables based on what’s in your fridge
- Works warm or cold perfect for lunchboxes
Ingredients Needed For Your Cottage Cheese Bake
- 1 cup cottage cheese (full-fat or low-fat both work)
- 4 large eggs
- 1 medium zucchini, grated and squeezed dry
- 1 cup frozen corn kernels, thawed
- 1 cup grated carrot (about 2 medium carrots)
- ½ cup diced red onion
- ½ cup self-raising flour (or all-purpose flour + ½ tsp baking powder)
- ½ cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: ½ teaspoon garlic powder, fresh herbs like chives or parsley
How To Make This High Protein Veggie Slice
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- Prep the zucchini. Grate it, then place in a clean kitchen towel and squeeze out as much liquid as possible. This step matters watery zucchini will make your slice soggy.
- Mix the wet ingredients. In a large bowl, whisk together the eggs, cottage cheese, and olive oil until combined.
- Add the vegetables. Stir in the grated zucchini, carrot, corn, and diced onion.
- Add the dry ingredients. Fold in the flour, cheddar cheese, salt, pepper, and garlic powder if using. Mix until just combined don’t overmix.
- Pour into the pan. Spread the mixture evenly into your prepared baking dish.
- Bake for 35-40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing. This helps it hold together nicely.
A Few Tips While You Cook
Don’t skip squeezing the zucchini. I know it feels like an annoying extra step, but it makes a real difference in the texture. A soggy slice is a sad slice.
Also, let it cool slightly before cutting. If you cut too early, it can fall apart. Trust me on this one.
How To Store Your Cottage Cheese Bake
Refrigerator: Store leftover slices in an airtight container for up to 3 days. They actually taste great cold straight from the fridge I’ve had them as a quick snack more than once.
Freezer: Slice it first, then wrap individual pieces and freeze for up to 2 months. Reheat in the microwave for 1-2 minutes, or pop them in a 350°F oven for about 10 minutes.
Reheating tip: If reheating from frozen, let the slice thaw in the fridge overnight first for the best texture.
Variations For Your High Protein Veggie Slice
Want to mix things up? Here are a few ideas that work really well:
- Add spinach: Stir in a big handful of fresh spinach it wilts into the bake beautifully
- Try capsicum (bell pepper): Dice it small and add it with the other vegetables for a pop of color and sweetness
- Use mushrooms: Sauté them first to remove moisture, then fold in
- Make it spicy: Add a pinch of chili flakes or a diced jalapeño
- Go dairy-free: Swap the cottage cheese for a firm silken tofu, and use a dairy-free cheese
Can you use a different flour? Yes whole wheat flour works fine here, and it adds a slightly nuttier flavor that I actually really like.
Frequently Asked Questions About This Veggie Slice
Can I Make This Veggie Slice Ahead Of Time?
Absolutely. Bake it, let it cool completely, then store it in the fridge for up to 3 days. It reheats well and the flavors actually get a little better overnight. I make a batch on Sunday and we’re set for weekday lunches.
Can I Freeze This Cottage Cheese Slice?
Yes! Slice it before freezing so you can grab individual portions as needed. Wrap each slice in plastic wrap or pop them into a freezer bag. They keep well for up to 2 months. Reheat from frozen or let thaw overnight in the fridge first.
How Do I Keep The Slice From Getting Watery?
The key is squeezing the excess liquid from the zucchini before you mix everything together. Place the grated zucchini in a clean kitchen towel and wring it out firmly. It’s a quick step that makes a big difference in the final texture.
Let’s Wrap This Up
This high protein veggie slice has become one of my most-made recipes at home and I think it’ll become one of yours too. It’s the kind of dish that works for everyone: picky eaters, busy weeknights, meal prep Sundays, lunchboxes, you name it.
The cottage cheese gives it a creamy, satisfying texture, the vegetables add color and nutrition, and the whole thing comes together without any fuss. Plus it stores beautifully, so you’re not starting from scratch every single day.
Recipes You May Like
If you loved this high protein veggie slice, here are a few more recipes you’ll want to try:
- Lentil Stuffed Peppers With Quinoa Recipe another filling, protein-rich vegetarian meal the whole family enjoys
- Easy Quiche Recipe similar egg-based concept, great for brunch or a light dinner
- High Protein Vegan Meal Prep Bowl Recipe if you’re building out your weekly prep routine, this one is a must
High Protein Veggie Slice With Cottage Cheese
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This high protein veggie slice is one of those recipes I keep coming back to and honestly, I don’t see that changing anytime soon. I first threw it together on a busy Tuesday night with a fridge full of random vegetables and a tub of cottage cheese sitting in the back. What came out of the oven was golden, sliceable, protein-packed, and honestly better than I expected. The cottage cheese melts right into the bake, giving it this creamy texture without making it heavy. It comes together in under an hour with ingredients you probably already have and it works for lunch, dinner, or meal prep all week long.
Ingredients
- 1 cup cottage cheese (full-fat or low-fat both work)
- 4 large eggs
- 1 medium zucchini, grated and squeezed dry
- 1 cup frozen corn kernels, thawed
- 1 cup grated carrot (about 2 medium carrots)
- 1/2 cup diced red onion
- 1/2 cup self-raising flour (or all-purpose flour + 1/2 tsp baking powder)
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1/2 teaspoon garlic powder, fresh herbs like chives or parsley
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish or line it with parchment paper.
- Prep the zucchini. Grate it, then place in a clean kitchen towel and squeeze out as much liquid as possible. This step matters watery zucchini will make your slice soggy.
- Mix the wet ingredients. In a large bowl, whisk together the eggs, cottage cheese, and olive oil until combined.
- Add the vegetables. Stir in the grated zucchini, carrot, corn, and diced onion.
- Add the dry ingredients. Fold in the flour, cheddar cheese, salt, pepper, and garlic powder if using. Mix until just combined don’t overmix.
- Pour into the pan. Spread the mixture evenly into your prepared baking dish.
- Bake for 35-40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing. This helps it hold together nicely.
Notes
Don’t skip squeezing the zucchini — I know it feels like an annoying extra step, but it makes a real difference in the texture. A soggy slice is a sad slice. Also, let it cool slightly before cutting. If you cut too early, it can fall apart. Trust me on this one. Storage: Keep leftover slices in an airtight container in the fridge for up to 3 days. They taste great cold straight from the fridge too. To freeze, slice first, wrap individual pieces, and freeze for up to 2 months. Reheat in the microwave for 1-2 minutes or in a 350 degrees F oven for about 10 minutes. If reheating from frozen, let the slice thaw in the fridge overnight first for the best texture. Substitution note: No self-raising flour? Use all-purpose flour and add 1/2 teaspoon baking powder. You can swap cheddar for feta or parmesan. Want to mix it up? Try adding a handful of fresh spinach, diced bell pepper, or sauteed mushrooms. To make it dairy-free, swap the cottage cheese for firm silken tofu and use a dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: Australian
