Ingredients
- 2 medium zucchinis, sliced
- 1 medium eggplant, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, finely chopped
- 2 cups fresh spinach or kale, chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup low-fat cottage cheese (or ricotta)
- 1/2 cup shredded low-fat mozzarella
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Olive oil spray
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray a baking dish with olive oil.
- In a large skillet, lightly sauté the onion and garlic over medium heat until fragrant. Add the bell peppers, zucchini, and eggplant. Cook for 5-7 minutes until slightly softened.
- Add the chopped spinach and cherry tomatoes, cook for another 2-3 minutes until the greens wilt. Season with oregano, basil, paprika, salt, and pepper.
- Remove from heat. Stir in the cottage cheese (or ricotta) until evenly combined.
- Transfer the mixture to the prepared baking dish. Sprinkle the shredded mozzarella evenly on top.
- Bake for 25-30 minutes or until the cheese is melted and bubbly and the vegetables are tender.
- Let it cool slightly before serving. Enjoy hot — perfect for any meal of the day!
Would you like a version that’s dairy-free or higher in protein? I can adjust it for you!