Ingredients
Method
- your oven to 375°F (190°C).
- the cottage cheese, diced tomatoes, bell peppers, and onions in a mixing bowl.
- in the Italian seasoning and season with salt and pepper to taste.
- the mixture to an oven-safe bowl or baking dish, spreading it out evenly.
- with shredded mozzarella cheese and olives if you’re using them.
- in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- with fresh basil before serving.
Nutrition
Notes
Cottage Cheese Texture: I've learned that full-fat cottage cheese gives the creamiest result here, but if you're watching calories, low-fat works too just drain off any excess liquid first so it doesn't get watery.
Make Ahead Prep: You can chop all the vegetables and mix the cottage cheese base a day ahead, just keep it covered in the fridge.
I often do this on busy weeknights and it saves so much time.
Cheese Variations: When I'm out of mozzarella, provolone or even a shredded Italian blend melts beautifully.
For a sharper flavor, try swapping in some Parmesan on top.
Serving Idea: I love serving this with a side of crusty bread or garlic toast for dipping into the bubbly cheese.
It also makes a fantastic topping for a bed of fresh greens.
Common Mistake: Don't overmix the cottage cheese with the vegetables or it can get too mushy.
I gently fold everything together so the chunks stay distinct and the texture is more like a hearty pizza topping.
Storage Tip: Leftovers keep well in the fridge for up to three days.
I reheat mine in the oven or toaster oven to bring back that bubbly cheese, since the microwave can make it rubbery.
Equipment Alternative: If you don't have an oven-safe bowl, a small cast iron skillet works perfectly.
I've used my 8-inch one many times and the even heat gives a lovely golden crust on the bottom.
