Prep vegetables by washing and chopping bell peppers, mushrooms, onions, spinach or kale, and basil. Measure cottage cheese, marinara, and mozzarella.

Optional: Sauté veggies by warming 1 teaspoon of olive oil in a skillet over medium heat. Cook peppers, mushrooms, and onions for 3 to 4 minutes until they just soften. Add spinach at the end and cook until wilted. Season lightly with salt and pepper.

Season cottage cheese by stirring in a pinch of salt and pepper. For added flavor, mix in about 1/4 to 1/2 teaspoon of Italian seasoning or dried oregano.

Assemble the bowl by spreading the seasoned cottage cheese in an ovenproof or microwave-safe bowl. Spoon marinara over it and then scatter the sautéed or raw veggies. Add sliced olives and finish with shredded mozzarella.

Heat to melt by baking in a 375°F oven for 8 to 12 minutes until the cheese bubbles and browns, or microwave on high for 60 to 90 seconds until the cheese melts.

Finish and serve by tearing fresh basil over the top and drizzling a little olive oil. Let the bowl rest for 1 to 2 minutes before eating to allow the layers to settle.