Ingredients
Scale
- 2 medium zucchini (sliced)
- 1 cup spinach (chopped)
- 1 red bell pepper (diced)
- 1 cup cherry tomatoes (halved)
- 1 cup cottage cheese (fresh, room temperature)
- 2 large eggs
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt (to taste)
- Pepper (to taste)
- Fresh basil or parsley (for garnish, optional)
Instructions
- Preheat your oven to 375°F.
- Toss the sliced zucchini, diced red bell pepper, and halved cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper. Roast for about 15 minutes, until tender and fragrant.
- In a large bowl, whisk together the cottage cheese, eggs, and half of the shredded mozzarella until creamy and well combined.
- In a greased baking dish, arrange the roasted vegetables evenly. Pour the cottage cheese mixture over the top.
- Top with the remaining mozzarella and Parmesan cheese.
- Place in the oven and bake for 30–35 minutes, or until the cheese is melted and the top is golden brown and bubbly.
- Allow the bake to rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
Use fresh vegetables for the best flavor. This recipe is adaptable with your favorite veggies.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg