Creamy Pesto Vegetable Bake (Gluten Free)

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If you’re looking for a delectable recipe to use up those veggies sitting in your fridge, this is a winner! Personally, I prep this on Sundays, and I have a quick, vegetarian, high protein dinner all week long. If you love a savory breakfast or a next level side dish, this is your recipe!

The best part of this recipe is the creamy, cheesy pesto sauce. This recipe is derived from my super viral Easy Vegetable Bake, which so many of you loved! Judging from your comments on that dish, I knew I could improve upon it and add more protein to the ingredients.

Another awesome aspect of this dish is that you can use any vegetable you have. I would recommend something ‘meaty’ like cauliflower or broccoli as the base though. But feel free to add in sauteed mushroom, leeks, bell peppers, etc. Another great way to use up your vegetables is with my Low Carb Roasted Vegetable Pizza.

The way we upped the protein with this recipe was by adding in Almond Flour and Cottage Cheese. Not only did that keep the dish Gluten Free but it also made it super creamy with more protein. If you don’t have cottage cheese, feel free to sub in sour cream or ricotta cheese. You will also love my Chicken Zucchini Bake for a quick creamy dinner.

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Creamy Pesto Vegetable Bake

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4.72 from 7 votes

Servings: 8

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

A delicious and creamy way to prepare your vegetables. Vegetables flavored with yummy pesto sauce and made creamy with cottage cheese.

Equipment

• 9×13 inch baking dish

Ingredients 

US CustomaryMetric

• 1 large head broccoli, (cut into medium florets)
• 1 medium head cauliflower, (cut into large florets)
• 2 large carrots, (cut into chunks)

Bake Mixture:

• 3 eggs, lightly beaten
• 1 heaping cup cottage cheese
• 1/4 cup pesto
• 2/3 cup milk
• 2 tbsp olive oil
• 1/2 cup almond flour
• 1/2 cup grated parmesan cheese
• 1 tsp each onion powder, garlic powder, paprika
• salt + pepper to taste
• 1 cup shredded mozzarella cheese

Instructions

• Bring a large pot of salted water to a boil, add in the cauliflower and bring back to a boil. Add in the carrots. Cook for 7 minutes. Add in the broccoli and cook for another 2 minutes (or until the broccoli is just fork tender). Drain all vegetables to dry.
• Preheat your oven to 350℉ (or 175℃). Add the broccoli, cauliflower and carrots to a 9×13 inch baking dish. Spread out evenly and colorfully and season with salt and pepper to taste.
• In a large bowl whisk together eggs, cottage cheese, pesto, milk and oil until smooth. Mix in almond flour, parmesan, and seasonings, and salt and pepper to taste until incorporated. Pour this mixture evenly over the vegetables and top with the shredded cheese. Bake for 40-45 minutes or until golden brown on top. Allow to cool for 10 minutes prior to slicing.

Notes

Store leftovers in an airtight container in your fridge. 

Reheat leftovers in a small skillet or in a countertop oven. 

Substitute or add in sauteed mushrooms, onions, bell peppers, leeks, etc.

Any flour works here in place of the almond flour.

If you dont like cottage cheese, simply sub in ricotta cheese or sour cream!

Nutrition

Calories: 256kcal | Carbohydrates: 15g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 360mg | Potassium: 588mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3908IU | Vitamin C: 103mg | Calcium: 245mg | Iron: 2mg

Author: Stella Drivas