Name: Goat Cheese and Roasted Vegetable Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup low-fat cottage cheese; 1 large egg; 1 oz goat cheese; 1 medium zucchini; 1 medium red bell pepper; 1 cup mushrooms; 0.5 medium red onion; 1 medium tomato; 0.5 tbsp extra virgin olive oil; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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

YOUR SOLIN GENERATED RECIPE

Goat Cheese and Roasted Vegetable Bake

Oven-roasted garden vegetables layered with a creamy, protein-packed cottage cheese base and topped with tangy, melted goat cheese for a savory finish.

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NUTRITION

Protein

49.7g

Fat

24.3g

Carbs

40.9g

SERVINGS

1 serving

INGREDIENTS

1 cup low-fat cottage cheese

1 large egg

1 oz goat cheese

1 medium zucchini

1 medium red bell pepper

1 cup mushrooms

0.5 medium red onion

1 medium tomato

0.5 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Chop the zucchini, red bell pepper, onion, and tomato into bite-sized pieces.
3
On a large parchment-lined baking sheet, toss the chopped vegetables and mushrooms with olive oil, minced garlic, oregano, sea salt, and black pepper.
4
Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.
5
While the vegetables roast, whisk together the cottage cheese and the egg in a small bowl until the mixture is well-combined and smooth.
6
Spread the cottage cheese mixture into the bottom of a small oven-safe baking dish or individual ramekin.
7
Top the cottage cheese base with the roasted vegetables, then crumble the goat cheese evenly over the top.
8
Return the dish to the oven and bake for an additional 15 minutes until the cottage cheese base is set and the goat cheese is bubbly.