@315justme: Zucchini Cottage Cheese Bake There’s something wonderfully comforting about a warm zucchini bake fresh from the oven. With creamy cottage cheese, Parmesan, tender zucchini, and a golden cheesy top, this simple dish is perfect for a cozy brunch, light dinner, or easy make-ahead meal. What You'll Need 2 medium zucchini, grated and drained 1 cup full-fat cottage cheese 2 large eggs 1/2 cup grated Parmesan cheese, plus 1/4 cup for topping 1/4 cup almond flour 1 clove garlic, minced 1 teaspoon dried Italian herbs 1/2 teaspoon sea salt 1/4 teaspoon black pepper How to Make It 1. Preheat the oven to 375°F. Lightly grease an 8×8-inch baking dish or 9-inch round pan. 2. Grate the zucchini and squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth. 3. In a large bowl, whisk the cottage cheese and eggs until creamy. 4. Add the garlic, almond flour, Italian herbs, salt, and black pepper. Stir until well combined. 5. Fold in the drained zucchini and 1/2 cup of Parmesan. 6. Transfer the mixture to the prepared baking dish and spread evenly. 7. Sprinkle the remaining 1/4 cup Parmesan over the top. 8. Bake for 35–40 minutes, until the center is firm and the top is golden brown. 9. Let cool for 10–15 minutes before slicing. 10. Store leftovers in the refrigerator for up to 4 days. Reheat in a 325°F oven for 10–15 minutes or in the microwave for 1–2 minutes. The bake can also be frozen for up to 2 months. #whatareyoucookingtonight? #phototrend #followmyrecipes #weekendmeals #itsfallyall🍂🍁

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