Description
Crunchy zucchini slices tossed in garlic and oregano, layered under a velvety blend of cottage cheese and eggs, topped with bubbling cheddar, crispy bacon, and bright tomato pieces. Warm, comforting, and packed with punchy flavors.
Ingredients
- 4 medium zucchini sliced into rounds
- 1 cup cottage cheese
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 6 strips bacon cooked and crumbled
- 1 medium tomato diced
- 1/2 cup chopped green onions
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
Instructions
- Preheat oven to 375°F and grease a 9×9 inch baking dish with olive oil.
- In a large bowl toss sliced zucchini with olive oil minced garlic salt pepper and oregano until evenly coated.
- Layer half of the seasoned zucchini slices in the bottom of the prepared baking dish.
- In another bowl whisk together cottage cheese and eggs until smooth then stir in grated Parmesan cheese.
- Spread the cottage cheese mixture evenly over the zucchini layer.
- Scatter the crumbled bacon diced tomato and chopped green onions over the cottage cheese layer.
- Arrange the remaining zucchini slices on top and sprinkle shredded cheddar cheese over the bake.
- Bake for 25 to 30 minutes until the cheese is melted and lightly golden around the edges.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Use a mandoline for uniform zucchini slices
- Feel free to swap bacon for cooked turkey bacon
- Serve warm or at room temperature
- Store leftovers in an airtight container for up to 3 days