Zucchini Cottage Cheese Parmesan Cups
These golden-baked Zucchini Cottage Cheese Parmesan Cups are packed with protein and cheesy goodness. Crispy around the edges, tender in the center, and wonderfully savory, they make an easy breakfast, snack, side dish, or light lunch.
🛒 Ingredients
Makes about 6 cups
- 1¾ cups grated zucchini
- ⅔ cup cottage cheese
- ⅔ cup grated Parmesan cheese
- 2 large eggs
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp chopped fresh parsley
- ½ cup shredded mozzarella cheese, optional
👩🍳 Instructions
- Preheat the oven to 375°F (190°C). Grease a 6-cup jumbo muffin pan or line it with silicone liners.
- Prepare the zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze firmly to remove as much excess moisture as possible. This helps the cups hold together.
- Mix the base: In a large bowl, whisk together the eggs and cottage cheese. Stir in Parmesan, garlic powder, Italian seasoning, black pepper, salt, and parsley.
- Add zucchini: Fold the squeezed zucchini into the mixture until evenly combined. If using mozzarella, mix in half of it.
- Fill the muffin cups: Divide the mixture evenly among the prepared cups, pressing it down gently.
- Top with cheese: Sprinkle the remaining mozzarella or a little extra Parmesan over each cup.
- Bake: Bake for 25–30 minutes, or until the tops are golden brown and the centers are set.
- Cool: Let the cups rest in the pan for about 5–10 minutes before carefully removing them.
💡 Pro Tips
- Squeeze the zucchini very well—excess water can make the cups soft and difficult to remove.
- For extra flavor, add a little minced garlic or chopped green onion.
- For a higher-protein version, use low-fat cottage cheese and add an extra egg white.
- These cups can be refrigerated for 3–4 days and reheated in the oven or air fryer.
🍽️ Serving Ideas
Enjoy them warm for breakfast with eggs, serve alongside grilled chicken or beef, or pack them as a convenient high-protein snack.
