Mediterranean Zucchini, Feta & Dill Cottage Cheese Bake

This dish is a great option when you want something easy, fresh and comforting. It has the lightness of zucchini, the saltiness of feta and the creaminess of cottage cheese. The dill gives it that classic Mediterranean lift, and the baked texture makes it feel like a cross between a crustless quiche and a savory casserole. You can serve it warm for breakfast, brunch or dinner, or pack leftovers for a quick meal the next day. It’s simple, budget-friendly and doesn’t need much prep time, which makes it a dependable recipe for busy days.

Time

Prep: 15 minutes
Bake: 30–35 minutes
Total: 45–50 minutes

Ingredients

2 medium zucchinis, grated

1 cup cottage cheese

1 cup feta cheese, crumbled

2 large eggs

1/4 cup fresh dill, chopped

1/2 cup breadcrumbs

1 teaspoon olive oil (for greasing the dish)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

Instructions

Prepare the baking dish.
Lightly grease an 8×8 or similar-sized baking dish with olive oil. Make sure the bottom and sides have a thin, even coating so the bake releases cleanly later.

Grate the zucchini.
Use the large holes of a grater. Spread the grated zucchini on a clean towel and squeeze out as much water as you can. This keeps the bake firm instead of watery.

Mix the zucchini base.
Transfer the squeezed zucchini to a large bowl and break up any clumps with your fingers.

Add the cheeses.
Stir in the cottage cheese and crumbled feta. The cottage cheese will add moisture and creaminess, while the feta brings sharp flavor.

Add eggs and seasonings.
Crack in the two eggs. Add dill, garlic powder, salt and pepper. Mix until the eggs are fully blended and everything looks evenly combined.

Add breadcrumbs.
Pour in the breadcrumbs and fold them through. They help absorb moisture and give the bake structure.

Taste and adjust.
If you want it saltier, add a pinch more salt. Feta can be salty, so adjust based on your preference.

Transfer to the dish.
Spoon the mixture into the greased dish. Smooth the top with a spatula so it bakes evenly.

Bake.
Place the dish in a preheated 375°F (190°C) oven. Bake for 30–35 minutes or until the top is golden and the center is set.

Cool and serve.
Let it rest for 10 minutes before slicing. This helps it firm up and makes clean slices easier.

Tips

Squeezing the zucchini well is the key to preventing excess moisture.

If cottage cheese is chunky, blend it for a smoother texture.

Fresh dill tastes best, but dried dill works in a pinch.

Add a spoon of Greek yogurt for extra creaminess.

Use parchment paper if you want to lift the bake out after cooling.

Don’t overbake, or it may turn dry. Check at the 28-minute mark.

A sprinkle of parmesan on top adds a crisp crust.

Let the mixture rest five minutes before baking. The breadcrumbs will hydrate and thicken.

For a firmer bake, add one extra tablespoon of breadcrumbs.

For a slightly browned top, broil for the last two minutes.

Variations

Herb Mix: Replace dill with parsley, basil or mint.

Spicy Version: Add red pepper flakes or chopped jalapeño.

Protein Boost: Add cooked shredded chicken or turkey.

Low-Carb: Replace breadcrumbs with almond flour.

Vegetable Mix: Add grated carrot or finely chopped spinach.

Cheese Swap: Try mozzarella, goat cheese or ricotta.

Lemon Flavor: Add lemon zest for a bright taste.

Gluten-Free: Use gluten-free breadcrumbs.

Onion Flavor: Add a small grated onion or sliced green onions.

Breakfast Style: Add cooked turkey bacon or chopped mushrooms.

Q&A

Can I leave out the cottage cheese?
Yes. Replace it with ricotta or an extra half cup of feta.

What if my bake comes out watery?
It means the zucchini wasn’t squeezed enough. Next time, press harder with a towel or squeeze in small batches.

Can I use frozen zucchini?
Yes, but thaw it completely and squeeze out all moisture.

Can I make this ahead?
You can assemble it the night before and bake it the next morning.

How do I store leftovers?
Keep slices in an airtight container for up to four days in the fridge.

Can I freeze it?
Yes. Wrap slices individually and freeze for up to two months.

Can I add meat?
Cooked ground turkey, chicken or even lamb works well.

Can I make it dairy-free?
Use dairy-free cottage cheese alternatives and swap feta with a dairy-free cheese crumble.

Why did mine fall apart?
It may need an extra tablespoon of breadcrumbs or an extra egg for binding.

Can I bake it in a loaf pan?
Yes, but the baking time increases by 10–12 minutes.

Nutrition

(Approx. per serving, 6 servings)

Calories: ~165

Protein: 12 g

Fat: 9 g

Carbs: 9 g

Fiber: 1 g

Sodium: 430 mg

Conclusion

This Mediterranean zucchini bake is light, flavorful and easy to pair with almost anything. The mix of feta, dill and cottage cheese gives it a fresh taste and a creamy texture, while the breadcrumbs help it hold together. It works as a main dish for breakfast or lunch, but it also fits nicely on a dinner table next to grilled chicken, fish or a salad. It’s simple to customize, stores well and reheats without losing its texture, which makes it a good recipe to keep in your weekly rotation. If you enjoy Mediterranean flavors and want something quick that doesn’t need many ingredients, this bake is a dependable choice you can return to again and again.