Ingredients
Scale
- 1.25 cups low-fat or 2% cottage cheese
- 1 medium zucchini, chopped into half-moons
- 1 red bell pepper, diced
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 2 tablespoons shelled hemp hearts (for extra protein boost)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the chopped zucchini, bell pepper, and cherry tomatoes in a medium bowl with olive oil, dried oregano, garlic powder, salt, and pepper. Ensure every piece is lightly coated to help with caramelization during the roasting process.
- Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet. Roast for 20 to 25 minutes, or until the tomatoes have burst and the zucchini shows golden edges. Halfway through, give the pan a quick shake to ensure even browning.
- While the vegetables roast, decide on your texture. For a rustic feel, leave the cottage cheese as is. For a silky, dip-like consistency, pulse the cottage cheese in a small food processor or blender for 30 seconds until smooth. Transfer the cheese to a serving bowl.
- Top the cottage cheese with the hot roasted vegetables. Sprinkle the hemp hearts over the top to reach that 30g+ protein goal. Finish with fresh basil and an extra crack of black pepper. Serve immediately while the contrast between the cool cheese and warm veggies is at its peak.
- Cook Time: 35 minutes