Vegetable & Cottage Cheese Bake

Instructions:

1. Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly mist an 8×8-inch (20×20 cm) baking dish or similar-sized casserole dish with cooking spray.
2. Sauté Vegetables: Heat a large non-stick skillet over medium heat and mist with cooking spray. Add the red onion and garlic and sauté for 1-2 minutes until fragrant. Add the zucchini and bell peppers and cook for another 3-4 minutes until they begin to soften. Stir in the spinach and cook until wilted, about 1 minute. Remove from heat and stir in the cherry tomatoes.
3. Prepare Cottage Cheese Base: In a large bowl, combine the low-fat cottage cheese, eggs, skimmed milk, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Whisk well until the mixture is smooth and creamy.
4. Assemble the Bake: Spread the cooked vegetable mixture evenly in the prepared baking dish. Carefully pour the cottage cheese and egg mixture over the vegetables, ensuring it covers them evenly.
5. Add Topping: Sprinkle the crumbled light feta cheese evenly over the top. If using, lightly sprinkle with light mozzarella.
6. Bake: Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden and slightly bubbly.
7. Cool & Serve: Let the bake cool for 5-10 minutes before slicing and serving. Garnish with fresh parsley or basil and serve with lemon wedges, if desired.