Creamy Cottage Cheese with Roasted Zucchini and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cottage Cheese with Roasted Zucchini and Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese with Roasted Zucchini and Tomatoes

Enjoy a savory blend of creamy low-fat cottage cheese paired with perfectly roasted zucchini and vine-ripened cherry tomatoes. Enhanced with a splash of olive oil and a hint of garlic and herbs, this dish brings a refreshing medley of textures and flavors, perfect for a light yet satisfying meal any time of day.

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NUTRITION

363kcal
Protein
38.6g
Fat
10.4g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Low-Fat Cottage Cheese

1 medium Zucchini

1 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 clove Garlic

Salt and Pepper to taste

1 tbsp Fresh Basil (optional)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini into rounds or half-moons and place them on a baking sheet. Halve the cherry tomatoes and add them to the baking sheet.

  • 3

    Drizzle the vegetables with 1 teaspoon of extra virgin olive oil, add the minced garlic, and season with salt and pepper. Toss gently to combine.

  • 4

    Roast in the preheated oven for 15-20 minutes until the zucchini edges are tender and the tomatoes have softened.

  • 5

    In a serving bowl, spoon in the creamy low-fat cottage cheese. Top with the roasted zucchini and tomatoes.

  • 6

    Finish with a garnish of fresh basil if desired, and serve immediately.

Creamy Cottage Cheese with Roasted Zucchini and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cottage Cheese with Roasted Zucchini and Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese with Roasted Zucchini and Tomatoes

Enjoy a savory blend of creamy low-fat cottage cheese paired with perfectly roasted zucchini and vine-ripened cherry tomatoes. Enhanced with a splash of olive oil and a hint of garlic and herbs, this dish brings a refreshing medley of textures and flavors, perfect for a light yet satisfying meal any time of day.

NUTRITION

363kcal
Protein
38.6g
Fat
10.4g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Low-Fat Cottage Cheese

1 medium Zucchini

1 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 clove Garlic

Salt and Pepper to taste

1 tbsp Fresh Basil (optional)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini into rounds or half-moons and place them on a baking sheet. Halve the cherry tomatoes and add them to the baking sheet.

  • 3

    Drizzle the vegetables with 1 teaspoon of extra virgin olive oil, add the minced garlic, and season with salt and pepper. Toss gently to combine.

  • 4

    Roast in the preheated oven for 15-20 minutes until the zucchini edges are tender and the tomatoes have softened.

  • 5

    In a serving bowl, spoon in the creamy low-fat cottage cheese. Top with the roasted zucchini and tomatoes.

  • 6

    Finish with a garnish of fresh basil if desired, and serve immediately.