Preheat your oven to 375°F (190°C).

In a large mixing bowl, toss chopped zucchini, red bell peppers, and halved cherry tomatoes with olive oil, dried oregano, garlic powder, salt, and pepper. Roast for 15 minutes.

Combine cottage cheese, beaten eggs, and half of the shredded mozzarella in a bowl until well mixed.

Layer the roasted vegetables in a greased baking dish and pour the cottage cheese mixture on top.

Sprinkle remaining mozzarella and grated Parmesan cheese over the top.

Bake for 30 to 35 minutes until bubbly and golden brown.

Let it rest for about 10 minutes before garnishing with fresh basil or parsley.