Creamy Pesto Vegetable Bake

Servings:

Prep Time: 20

Cook Time: 40

Total Time: 1

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

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 9x13 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.

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!