Sweet & Savory Cottage Cheese Recipes

The cottage cheese craze is real! Cottage cheese is a simple and delicious way to add some extra protein to your daily meals. Check out these sweet and savory recipes using cottage cheese!

Cottage Cheese Cheesecake Bites

Makes 12 Mini Cheesecake Bites

Ingredients 

Directions

1. Preheat oven to 350°F. Line a 12 Cup muffin tin with paper or foil liners 
2. In a large gallon Ziplock bag add 1 sleeve of Oreos (13 cookies), seal and crush the cookies. Add in the melted butter and crush more to combine. 
3. Divide the crushed Oreo and butter crumbs into 12 liners. 
4. Using a hand mixer or blender, beat the drained cottage cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add the sugar and beat until smooth. Beat in the eggs, one at a time, until fully combined and you reach a creamy lump-free batter. Do not overmix. 
5. Pour the batter into the prepared pan on top of the Oreo crumbs.  
6. Bake in the oven for 20-35 minutes. The cheesecake should be taken out of the oven when the edges are set but the center is still jiggly.  You can check whether the cheesecake is ready, with an instant-read thermometer. When the cheesecake inside reaches 150°F, it’s ready. 
7. Let the cheesecake cool completely before removing the cake from the pan. Cover the cakes with cling film and refrigerate for a few hours before serving.  
8. Top with additional crushed Oreos. 

Lasagna Cheese Stuffed Zucchini Boats 

Servings: 8 Zucchini boats

Ready in 50 minutes  

Ingredients

• 4 medium zucchini (2 1/2 lbs.), sliced into halves through the length* 
• 1 cup cottage cheese, drained 
• 1 large egg 
• 1 and 1/2 Tbsp chopped fresh parsley, plus more for garnish 
• 1 and 1/4 cups shredded mozzarella cheese 
• 1/2 cup finely shredded parmesan cheese 
• 8 oz  of 90% lean ground beef or lean ground turkey 
• 4 tsp olive oil, divided 
• Salt and freshly ground black pepper 
• 1 and 3/4 cup marinara sauce

Directions

1. Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Set it aside. 
2. In a mixing bowl stir together cottage cheese, egg and 1 1/2 Tbsp of parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese. Set it aside. 
3. Heat 2 tsp of olive oil in a large non-stick skillet over medium-high heat. 
4. Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned (there shouldn’t be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat). 
5. Stir in marinara sauce, remove from heat. 
6. To assemble boats, brush both sides of zucchini lightly with the remaining 2 tsp olive oil and place in two baking pans. Divide cheese mixture among zucchini spooning about 2 1/2 Tbsp into each, then spread cheese mixture into an even layer. 
7. Divide sauce among zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and place in oven side by side and bake in preheated oven 30 minutes. 
8. Remove from oven, sprinkle tops with remaining 3/4 cup mozzarella, return to oven and bake until cheese has melted, and zucchini is tender, about 5 minutes.