Hippy Cheesy Zucchini Bake

Tender zucchini is seasoned then baked with creamy cottage cheese, mozzarella, and a light layer of sourdough breadcrumbs for a little texture on top.

This easy Hippy Cheesy Zucchini Bake is made with simple, everyday ingredients and is a quick way to turn fresh zucchini into a warm, cheesy side dish. Tender zucchini is seasoned with Hippy All-Purpose Seasoning and garlic; the cottage cheese adds creaminess and extra protein, mozzarella gives it plenty of cheesy goodness, and sourdough breadcrumbs add just the right amount of texture on top.

It’s a quick recipe to add another veggie variation to the dinner table. Serve it alongside grilled chicken, steak, burgers, or your favorite protein, or add cooked chicken, ground beef, or ground turkey right to the casserole to turn it into an easy, complete meal.

Pin to Save for Later

INGREDIENTS

• 2 large zucchini or 3 small zucchini, sliced and quartered

• 2 large eggs

• 1 cup 2% cottage cheese

• ¼ cup sourdough breadcrumbs, or your favorite breadcrumbs

• 1 cup shredded mozzarella cheese, divided

• 1 tsp Hippy All-Purpose Seasoning

• 1 tsp garlic powder

• Extra virgin olive oil or avocado oil spray

DIRECTIONS

1. Preheat the oven to 425°F. Lightly spray an 8×8-inch baking dish with extra virgin olive oil or avocado oil spray.

2. Add the zucchini to the prepared baking dish. Lightly spray with oil, then sprinkle with the Hippy All-Purpose Seasoning and garlic powder. Toss until the zucchini is evenly coated.

3. In a small bowl, whisk the eggs. Stir in the cottage cheese and ½ cup of the mozzarella until combined.

4. Pour the cottage cheese mixture over the zucchini and gently stir until the zucchini is evenly coated.

5. Sprinkle the breadcrumbs evenly over the top.

6. Bake uncovered for 20 minutes. Remove the dish from the oven and gently stir.

7. Sprinkle the remaining ½ cup mozzarella evenly over the top. Return to the oven and bake for another 10 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

8. Let the casserole rest for about 5 minutes before serving. This gives everything a chance to set slightly before you scoop it out.

Cottage cheese adds extra protein and creaminess without making the dish feel heavy, while plenty of mozzarella gives you that cheesy comfort-food goodness.

Hippy Tips

• Make it a complete meal: Add 1½–2 cups of cooked, cubed or shredded chicken to the zucchini before baking. Rotisserie chicken works great when you need an easy shortcut.

• Add ground meat: Brown ½–1 pound of lean ground beef or ground turkey, drain if necessary, and stir it into the zucchini mixture before baking. It turns this simple side into an easy one-dish dinner.

• Boost the protein: The eggs and cottage cheese already give this veggie side a protein boost. For even more, use a higher-protein cottage cheese or add extra cooked chicken or lean ground meat.

• Use up extra veggies: Chopped spinach, mushrooms, bell peppers, or onions would all work well. If you're using vegetables that release a lot of moisture, sautéing them first will help keep the casserole from becoming watery.

• Don't overcook the zucchini: Zucchini releases water as it cooks, so you want it tender but not mushy. Cutting the pieces roughly the same size will help them cook evenly.

• Want a crispier top? After the final bake, place the casserole under the broiler for 1–2 minutes to lightly brown the mozzarella and breadcrumbs. Keep an eye on it—it can brown quickly.

• Switch up the cheese: Mozzarella keeps the flavor mild, but you can substitute or combine it with cheddar, Monterey Jack, Parmesan, or an Italian cheese blend.

• No sourdough breadcrumbs? No problem. Use whatever breadcrumbs you have on hand, including whole-wheat, regular, or panko – even pork panko.

• Make it Italian-inspired: Add Italian seasoning and a little Parmesan, then serve with warm marinara on the side—or spoon a little marinara into the casserole before adding the final layer of cheese.