This Cottage Cheese and Veggies Bake has become one of my go-to comfort dishes. When I first made it, I wasn’t sure cottage cheese would hold up in the oven, but it surprised me. The cheese melts into the vegetables, and together they create a hearty and balanced meal. It’s proof that low carb vegetarian recipes can feel both filling and cozy without leaning on heavy carbs. I love that cottage cheese adds a mild creaminess that doesn’t overpower the vegetables. I usually use zucchini, peppers, and spinach, but the beauty of this recipe is that it works with whatever vegetables are waiting in your fridge. It’s like the recipe adapts to your weeknight pantry mood swings. This is the sort of dish you make once and then keep coming back to, because it’s so forgiving and dependable. If you’ve been searching for cottage cheese recipes that taste good and also keep you feeling light, this one hits the spot. I’ve shared it with friends who swear they don’t like cottage cheese, and they’ve gone back for seconds. Between the veggies, the healthy protein from the cheese, and the ease of putting it all together, this recipe has earned a permanent spot on my meal plan.