Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions and minced garlic, cooking for about 3–4 minutes until the onions turn translucent and fragrant.

Next, add the diced bell peppers, grated zucchini, and diced mushrooms to the skillet. Sauté for another 5–6 minutes until the vegetables are tender and lightly browned, then add the chopped spinach and cook for an additional 2 minutes until wilted.

In a large mixing bowl, combine the cottage cheese, cooked quinoa (or brown rice), shredded mozzarella cheese, eggs, dried oregano, dried basil, salt, and pepper. Mix everything together until well-combined.

Once the sautéed vegetable mixture has cooled, gently fold it into the cottage cheese mixture.

Grease a 9x13 inch baking dish with a little olive oil. Pour the mixture into the prepared dish and spread it out evenly with a spatula.

Place the dish in your preheated oven and bake for 30–35 minutes until the top is slightly golden and firm to the touch.

Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Cut the bake into squares and serve warm as a nutritious meal or as a delightful snack throughout the week.