Cottage Cheese and Veggie Bake
Ingredients 2 medium zucchinis, thinly sliced1 cup spinach, chopped1 red bell pepper, diced1 cup cherry tomatoes, halved1 cup cottage cheese2 large eggs1 cup shredded mozzarella, divided1/2 cup grated Parmesan2 tablespoons olive oil1 teaspoon dried oregano1/2 teaspoon garlic powdersalt and black pepper, to tastefresh basil or parsley, for garnishInstructions Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.In a large bowl, toss the sliced zucchini, diced bell pepper, and halved cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper until evenly coated. Spread them on a baking sheet and roast for 15 minutes to remove excess moisture and intensify flavor.In another bowl, mix the cottage cheese, eggs, and half of the shredded mozzarella until smooth and well combined.Spread the roasted vegetables and chopped spinach evenly in the prepared baking dish.Pour the cottage cheese mixture over the vegetables, spreading it evenly to cover everything.Sprinkle the remaining mozzarella and the grated Parmesan on top.Bake for 30–35 minutes, or until the center is set and the top is golden and bubbly.Let the bake rest for 10 minutes before slicing to help it firm up and hold its shape. Garnish with fresh basil or parsley before serving.NotesSlice zucchini thinly and roast vegetables beforehand to prevent excess moisture. Use full-fat cottage cheese for a creamier texture. Let the bake rest 10 minutes before slicing for cleaner portions. For extra browning, broil 1–2 minutes at the end. Store leftovers refrigerated for up to 4 days or freeze up to 2 months.