Preheat your oven to 375°F (190°C). If you’re roasting vegetables separately, set a tray in the oven to preheat as well.

Wash and prep all vegetables: chop bell peppers, slice mushrooms, roughly chop spinach or kale, and dice onions. Rinse olives if they’re from a jar to remove brine.

If you want a smoother base, pulse 1 cup cottage cheese in a blender for 10–15 seconds until slightly creamy. Season lightly with salt and pepper.

Lightly oil the bottom of oven-safe bowls or a baking dish with a little olive oil to prevent sticking.

Spoon about 1/2 cup cottage cheese into each bowl (or evenly distribute across a single baking dish). Spread it into an even layer.

Add 1/4–1/3 cup marinara over the cottage cheese.

Scatter chopped bell peppers, sliced mushrooms, diced onions, and chopped spinach or kale over the sauce. Add sliced olives if desired.

Finish with a generous sprinkle of shredded mozzarella cheese and a drizzle of olive oil. Add a little salt and pepper to taste.

Option A — Quick bake: Place bowls on a baking tray and bake at 375°F (190°C) for 12–15 minutes, until cheese is melted and the edges are bubbling.

Option B — Roasted vegetables: Toss bell peppers, mushrooms, and onions with a little olive oil, salt, and pepper. Roast on a baking tray at 425°F (220°C) for 18–22 minutes until caramelized.

Option C — Stovetop start/finish: Sauté onion, peppers, and mushrooms in a skillet with olive oil until softened, about 6–8 minutes.