Preheat your oven to 375°F (190°C).

In a large mixing bowl, toss together sliced zucchini, chopped red bell pepper, and halved cherry tomatoes with olive oil, salt, pepper, and dried oregano. Spread the veggies on a baking sheet in a single layer and roast for 15 minutes.

While the vegetables are roasting, combine cottage cheese, large eggs, and half of the shredded mozzarella in a separate mixing bowl. Stir until well incorporated.

Grease a baking dish with a light drizzle of olive oil. Start layering by spreading the roasted veggies on the bottom, then pour the cottage cheese mixture over them. Top with remaining shredded mozzarella and a sprinkle of grated Parmesan.

Bake for 30–35 minutes or until the cheese is melted, golden brown, and bubbly around the edges.

Remove from the oven and let it rest for 10 minutes before garnishing with fresh basil or parsley.