Zucchini Herb Egg Danish

Name: Zucchini Herb Egg Danish
Yield: 4 servings
Ingredients: 160 g dry oats, blended into flour; 320 g lowest-fat plain cottage cheese; 480 g liquid egg whites; 400 g plain nonfat Greek yogurt; 320 g zucchini and onion; Salt-free herbs, garlic and pepper to taste.

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Zucchini Herb Egg Danish

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

355calories

40.9g protein

38.2g carbs

4.4g fat

Sodium: Not calculated

1 of 4 servings. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

160 g dry oats, blended into flour
320 g lowest-fat plain cottage cheese
480 g liquid egg whites
400 g plain nonfat Greek yogurt
320 g zucchini and onion
Salt-free herbs, garlic and pepper to taste.

Cooking instructions

Heat oven to 375 F. Use four shallow 5-inch ovenproof tart dishes or ramekins, each at least 12-16 fl oz capacity; ordinary muffin wells are too small. Blend oats into flour; mix with thick cottage cheese with no pooled whey. Rest 15 minutes to hydrate, then spread the soft paste across the lined bases and about 1 inch up the sides. It is an oat-cottage crust, not laminated pastry. Pre-bake 15-20 minutes until the surface is firm. Meanwhile pre-cook vegetables until excess moisture evaporates; cool. Squeeze spinach or zucchini very dry; remove watery tomato seeds. Cook raw beef to 160 F or salmon to 145 F where listed; use already-cooked turkey as listed. Divide filling among dishes; add 120 g egg whites to each without overfilling. Bake about 20-30 minutes until filling is fully set and reaches 160 F, or 165 F if poultry is included. Serve each with 100 g yogurt packed separately. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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