1. Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or butter.
2. Prepare the vegetables
Wash the broccoli and cauliflower and cut them into small, bite-sized florets.
3. Cook the vegetables briefly
Bring a pot of lightly salted water to a boil. Add the cauliflower and broccoli and cook for about 3–4 minutes, just until slightly tender. Drain very well and allow them to cool for a few minutes.
4. Prepare the cottage cheese mixture
In a large bowl, combine the cottage cheese, eggs, minced garlic, Italian seasoning, salt, and black pepper. Mix until everything is well combined.
5. Add the vegetables
Add the drained broccoli and cauliflower to the cottage cheese mixture. Gently stir until the vegetables are evenly coated.
6. Transfer to the baking dish
Pour the mixture into the prepared baking dish and spread it evenly.
7. Add the mozzarella
Sprinkle the shredded mozzarella evenly over the top.
8. Bake
Place the dish in the preheated oven and bake for approximately 30–35 minutes, or until the center is set and the cheese on top is melted and golden brown.
9. Brown the top
For a more deeply golden crust, turn on the broiler for the final 1–2 minutes, watching carefully so the cheese doesn’t burn.
10. Rest and serve
Remove the bake from the oven and let it rest for 5–10 minutes before slicing. Serve warm.
Tips
- Drain the vegetables thoroughly to prevent the casserole from becoming watery.
- You can use frozen broccoli and cauliflower; thaw and drain them well first.
- Add a pinch of red pepper flakes for a little heat.
- Cheddar, Monterey Jack, or Parmesan can be substituted for some or all of the mozzarella.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: About 45 minutes
Servings: 6
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