Ultimate High-Protein Veggie Bake
This baked casserole is loaded with protein-packed veggies, chickpeas, lentils, Greek yogurt, and cheese — creating a flavorful, wholesome dish that works as a main meal or meal-prep option. With roasted vegetables, creamy yogurt-egg base, and a golden cheesy topping, it’s both indulgent and healthy.
Ingredients
Vegetables & Protein Base:
1 medium zucchini, diced
1 medium red bell pepper, diced
1 cup broccoli florets
1 cup cauliflower florets
1 medium carrot, diced
1 cup spinach, chopped
1 can (15 oz / 400 g) chickpeas, drained & rinsed
1 cup cooked lentils (brown or green)
Protein-Rich Binding Mix:
1 cup (240 g) Greek yogurt
4 large eggs
1 cup (120 g) cottage cheese (or ricotta for creamier texture)
1 tsp garlic powder
1 tsp dried oregano
½ tsp smoked paprika
Salt & black pepper, to taste
Topping:
¾ cup (90 g) shredded mozzarella (or part-skim cheese)
¼ cup (25 g) Parmesan cheese, grated
2 tbsp toasted pumpkin seeds or sunflower seeds
Instructions
Preheat oven
Set oven to 375°F (190°C). Grease or line a 9×13-inch baking dish.
Prep vegetables
Roast zucchini, pepper, broccoli, cauliflower, and carrot with a drizzle of olive oil, salt, and pepper at 400°F (200°C) for 15 minutes until slightly softened.
Make protein mix
In a large bowl, whisk eggs, Greek yogurt, and cottage cheese. Stir in garlic powder, oregano, paprika, salt, and pepper.
Assemble bake
Add roasted veggies, spinach, chickpeas, and lentils into the egg-yogurt mixture. Mix well.
Pour into prepared baking dish.
Add topping
Sprinkle mozzarella, Parmesan, and seeds evenly over the top.
Bake
Bake uncovered for 35–40 minutes until golden, set, and slightly puffed.
Let rest 10 minutes before slicing.
Serve
Enjoy warm with a side salad, tzatziki, or whole-grain bread.
Notes & Tips
Make it spicy: add chili flakes or harissa paste to the mix.
Make it meal-prep friendly: slice into squares and refrigerate for up to 4 days.
Add extra protein: mix in cooked quinoa, shredded chicken, or turkey.
For a Mediterranean twist: swap mozzarella with feta and add sun-dried tomatoes + olives.
Frequently Asked Questions
Q: Can I make this dairy-free?
Yes — use dairy-free yogurt, vegan cheese, and flax eggs (1 tbsp flaxseed + 3 tbsp water each).
Q: Can I freeze it?
Yes — slice into portions, wrap well, and freeze up to 2 months. Reheat in oven or air fryer.
Q: Can I use only one protein (like lentils)?
Yes — it’s flexible. Chickpeas + lentils together give the best texture and balance.
Nutritional Information
Calories: ~280 kcal
Protein: 21 g
Fat: 11 g
Carbohydrates: 22 g
Fiber: 7 g
Sodium: ~340 mg