Mediterranean Cottage Cheese and Roasted Vegetable Bake
A creamy, high-protein vegetarian casserole filled with roasted zucchini, bell peppers, cherry tomatoes, and kalamata olives. Made with extra virgin olive oil and zero seed oils, soy, or added sugar.
Prep
15 min
Cook
35 min
Total
50 min
Makes
5 servings
Created together. Shared with you.
Made by April + Lila
April created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
35 min
Total
50 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Food processor · Sheet pan · Mixing bowl
Time saver
Prep the roasted vegetables ahead of time to make assembly quick on busy weeknights.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and light grease a 9x13-inch (23x33cm) bakin…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and light grease a 9x13-inch (23x33cm) baking dish with extra virgin olive oil.
Tap card to mark done - 02
Combine the diced zucchini
In a large mixing bowl, combine the diced zucchini, sliced red bell pepper, halved cherry tomatoes, kalamata olives, minced garlic cloves, dried oregano, and extra virgin olive oil until evenly coated.
Look for: evenly coated
Tap card to mark done - 03
Spread the seasoned vegetables in a single…
Spread the seasoned vegetables in a single layer across a large rimmed baking sheet.
Tap card to mark done - 04
Roast in the preheated oven for 20…
Roast in the preheated oven for 20 minutes until the vegetables are tender and slightly charred at the edges.
Look for: the vegetables are tender and slightly charred at the edges
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Add the cottage cheese and egg to…
While the vegetables roast, add the cottage cheese and egg to a clean large bowl, whisking thoroughly until smooth and well combined.
Look for: smooth and well combined
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Remove the roasted vegetables from the oven…
Remove the roasted vegetables from the oven and fold them into the cottage cheese mixture.
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Transfer the entire mixture into the prepared…
Transfer the entire mixture into the prepared baking dish and spread evenly using a spatula.
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Bake at 400°F (200°C) for 25 to…
Bake at 400°F (200°C) for 25 to 30 minutes until the top is lightly golden brown and set in the center.
Look for: the top is lightly golden brown and set in the center
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Let the bake rest at room temperature…
Let the bake rest at room temperature for 10 minutes before slicing into 5 equal portions. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Allow: 10 minutes
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