This cottage cheese pizza toast is packed with veggies and is the perfect high-protein lunch.
The Deets
Lately, I’ve been obsessed with a new lunch idea that’s become a staple in my weekly rotation: summer veggie cottage cheese pizza toast. It’s a fresh and flavorful way to enjoy cottage cheese, which I’ve been really into lately, especially as a high-protein, nutritious option. This toast is a delicious, satisfying meal that’s super easy to throw together, making it perfect for busy days when I want something quick yet still packed with nutrients.
This pizza toast features a medley of vibrant summer vegetables, giving it that fresh-from-the-garden feel. I loaded mine up with thinly sliced zucchini, sweet spring peas, and a sprinkle of chopped green onion, which added just the right amount of crunch and a subtle, tangy flavor. The combination of these veggies with the creamy, rich texture of the cottage cheese is truly mouthwatering.
For the base, I used Breakstone’s cottage cheese, which is my go-to brand because of its smooth, creamy consistency that spreads so well on toast. This toast is not only delicious but also incredibly versatile. You can customize it with whatever veggies you have on hand or add some fresh herbs like basil or parsley for an extra burst of flavor. Plus, it’s a great way to use up those summer vegetables before they go bad. Whether you’re enjoying it as a quick lunch, a light dinner, or even a hearty snack, this summer veggie cottage cheese pizza toast is sure to become one of your favorite recipes.
The full recipe is below, but feel free to get creative with your toppings. I promise you’re going to love how easy and tasty this is! If you enjoyed this recipe – check out more toast ideas here!
Summer veggie cottage cheese pizza toast
Ingredients
- Bread of choice this is a homemade sourdough
- Cottage cheese my go to is Breakstones
- Tomato sauce of choice I always go for Raos arrabbiata
- Olive oil
- Zucchini
- Spring peas
- Green onions
- Flaky sea salt
- Red pepper flakes
- A grate of fresh parm
- A sprig of basil
- Squeeze of lemon optional
Instructions
- Add olive oil to a medium skillet. Slice zucchini and green onions. Add to a pan with the spring peas. Season with sea salt, pepper, red pepper flakes and a squeeze of lemon (optional). Cook until veggies are tender but still bright green. Remove from pan and set aside
- Coat bread in olive oil and add to the same pan. Cook for 2-3 min per side. Heat tomato sauce and add to your toast. Top with cottage cheese and spring veggies. Season everything with salt and pepper, and top with some fresh parm and chopped basil. Thats it, enjoy!
