2 medium zucchini1 mediumâ eggplantkosher salt16 ounces (2 c diced1â red bell pepper, diced16 ouncesâ low fat cottage cheese (do not use skim—i used 1%)2 large eggs8 ounces part-skim shredded mozzarella or provolone cheese, divided (about 2 cups)—i used a blend of both cheesesfor serving: parmesan cheese, freshly chop