Ingredients
2 cups low-fat cottage cheese
1 cup diced tomatoes
1/2 cup chopped cucumber
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Mix cottage cheese in a bowl until smooth.
Add diced tomatoes, chopped cucumber, cumin, paprika, 1 tbsp olive oil, and half the parsley. Season with salt and pepper.
Spread the mixture evenly on the baking sheet into a rectangle.
Drizzle with remaining 1 tbsp olive oil and top with reserved parsley.
Bake for 20 minutes until golden and slightly firm to the touch.
Let cool slightly before slicing into portions.
Notes
For added flavor, serve with a squeeze of lemon juice or a drizzle of tahini.
Store leftovers in an airtight container in the fridge for up to 2 days.
Recipe can be personalized with other herbs like dill, mint, or basil.
- Prep Time: 15
- Cook Time: 20
- Category: Low Calorie Meals
- Method: Baking
- Cuisine: Fusion
- Diet: Balanced, High-Protein, Low-Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 40mg