Anti-Inflammatory Cottage Cheese & Zucchini Breakfast Bake is fluffy, cheesy, and packed with vegetables. Made with cottage cheese, eggs, zucchini, Greek yogurt, and anti-inflammatory herbs, it bakes into a golden, protein-rich casserole that’s perfect for breakfast, brunch, or meal prep.

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients
Protein Base
1 cup low-fat cottage cheese
6 large eggs
½ cup plain non-fat Greek yogurt
½ cup liquid egg whites
½ cup part-skim shredded mozzarella cheese
¼ cup grated Parmesan cheese


Vegetables
2 medium zucchini, grated
2 green onions, finely sliced
2 cloves garlic, minced
2 tbsp chopped fresh chives
2 tbsp chopped fresh parsley
Dry Ingredients
½ cup oat flour
1 tsp baking powder


Anti-Inflammatory Seasoning
1 tsp garlic powder
1 tsp onion powder
½ tsp ground turmeric
½ tsp dried oregano
½ tsp dried thyme
½ tsp black pepper
1 tsp sea salt
For the Baking Dish
1 tbsp extra-virgin olive oil or avocado oil


Garnish
Fresh chives
Fresh parsley
Freshly cracked black pepper


Instructions
Step 1: Prepare the Oven

Preheat the oven to 375°F (190°C).

Grease an 8×8-inch or 9×9-inch baking dish with olive oil.

Step 2: Prepare the Zucchini

Grate the zucchini using the large holes of a box grater.

Place it in a clean kitchen towel and squeeze out as much liquid as possible. This helps create the firm, fluffy texture shown in the picture.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together:

Eggs
Egg whites
Cottage cheese
Greek yogurt

Mix until smooth.

Step 4: Add the Vegetables

Stir in:

Grated zucchini
Green onions
Garlic
Chives
Parsley

Mix well.

Step 5: Add the Dry Ingredients

Fold in:

Oat flour
Baking powder
Garlic powder
Onion powder
Turmeric
Oregano
Thyme
Salt
Black pepper

Finally, stir in the mozzarella and Parmesan cheese until evenly distributed.

Step 6: Bake

Pour the mixture into the prepared baking dish and spread it evenly.

Bake for 35–40 minutes, or until the center is set and the top is deeply golden brown.

For extra browning like the picture, broil for 2–3 minutes at the end.

Step 7: Cool and Serve

Allow the bake to cool for 10 minutes before slicing into squares.

Garnish with fresh chopped chives and serve warm.

Approximate Nutrition (Per Serving)
Calories: 245
Protein: 24 g
Carbohydrates: 8 g
Fiber: 2 g
Net Carbs: 6 g
Fat: 12 g
Why This Recipe Is Anti-Inflammatory

This breakfast bake includes several ingredients commonly associated with an anti-inflammatory eating pattern:

Extra-virgin olive oil contributes heart-healthy monounsaturated fats and polyphenols.
Turmeric contains curcumin, a naturally occurring anti-inflammatory compound.
Zucchini provides vitamin C, potassium, and antioxidant plant compounds.
Garlic and fresh herbs add beneficial antioxidants and bold flavor.
Eggs and cottage cheese provide high-quality protein to support satiety and muscle maintenance.
Optional Add-Ins

For extra flavor and nutrition, try adding:

Fresh spinach
Diced bell peppers
Mushrooms
Chopped broccoli
Sun-dried tomatoes
Crumbled feta cheese
Hemp hearts
Pumpkin seeds
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap individual slices and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.


Tips to Match the Picture
Squeeze as much moisture as possible from the grated zucchini to achieve a firm, sliceable texture.
Blend the cottage cheese briefly if you prefer an ultra-smooth, custardy interior.
Bake in a square baking dish so the slices are thick and tall like the one shown.
Sprinkle a little extra mozzarella over the top during the last 10 minutes of baking for an evenly browned, cheesy crust.
Let the casserole rest before slicing, then finish with a generous sprinkle of fresh chives to recreate the rustic presentation in the picture.