Preheat your oven to 180°C (350°F) so it’s fully heated by the time your mixture is ready. Lightly grease a baking dish with a small amount of oil or butter, making sure to coat the bottom and sides—this helps prevent sticking and makes serving much easier later.

Wash all the vegetables thoroughly under running water, then pat them dry with a clean towel to remove excess moisture. Chop them into small, even-sized pieces so they cook evenly and blend smoothly into the bake without leaving large, undercooked chunks.

In a large mixing bowl, add the cottage cheese and crack in the eggs. Use a whisk or spoon to mix everything together until the texture becomes smooth and well combined. Take a moment here to break up any large curds so the base turns creamy and consistent.

Add the chopped vegetables into the bowl with the cottage cheese mixture. Gently fold them in using a spoon or spatula, making sure the vegetables are evenly distributed throughout without overmixing.

Sprinkle in the minced garlic, Italian seasoning, salt, and black pepper. Mix everything thoroughly so the seasoning is spread evenly, ensuring every bite has balanced flavor.

Pour the mixture into the prepared baking dish and use a spoon or spatula to spread it out evenly. Smooth the top so it bakes uniformly and sets properly across the entire dish.

Place the dish in the preheated oven and bake for 30–35 minutes. Keep an eye on it toward the end—the top should look set, slightly firm to the touch, and lightly golden around the edges.

Remove the dish from the oven and let it rest for 5–10 minutes before cutting. This step is important because it allows the bake to firm up, making it easier to slice cleanly without falling apart.