2 medium zucchini, sliced into half-moons
1 pint cherry or grape tomatoes, halved or quartered
1 red bell pepper, sliced
1½ tablespoons olive oil, divided
3 eggs
1 teaspoon Dijon mustard
1 cup cottage cheese
2 cloves garlic, minced
⅔ cup Parmesan cheese, divided
⅔ cup corn (cut from 1-2 ears or frozen)
2 cups cooked brown rice
2 cups cooked and shredded chicken
¼ cup chopped fresh basil, divided
Preheat the oven to 425º. Spray a 2½ quart baking dish with cooking oil.
On one rimmed baking dish, toss together the zucchini and red bell pepper with 1 tablespoon of oil and salt and pepper to taste. Roast for about 10 minutes. Remove from oven and add the tomatoes and remaining oil. Stir and continue roasting for about another 15 minutes. Remove from oven and reduce heat to 350º.
Allow the vegetables to sit until cool enough to handle. While they’re cooling, make the sauce. In a large bowl, whisk together the eggs, Dijon, cottage cheese, garlic, and half the Parmesan. Add salt and pepper to taste.
Dice the pepper strips into bite-size pieces and add them to the egg mixture. Add the remaining vegetables, rice, chicken and 2 tablespoons of the basil. Stir to combine, then transfer the mixture to the prepared baking pan. Sprinkle with the remaining cheese (or forget about it until after it bakes, like I did) and cover with foil.
Bake for 15 minutes, then remove foil and continue baking for another 15 minutes or until the cheese is golden brown. Rest for 10 minutes and top with remaining basil just before serving.