1. Pre- heat your oven to 350 degrees and prep your veggies. I used zucchini, carrots, onions, bell peppers, and tomatoes that had been tossed in olive oil + red wine vinegar and roasted in the oven for 25-30 minutes until tender. This is also a great recipe to use up any leftover veggies that you may already have in your fridge (broccoli, spinach etc.) would all work well here.
2. In a large bowl, stir together the veggies, bacon, potatoes, milk, cottage cheese, sour cream, salt and 8 oz of cheese until well combined. Season with pepper to taste.
3. In a large, greased 9x13 inch pan, spread out the mixture evenly. Top with the last 8 oz of shredded cheese.
4. Bake for 45-50 minutes until cooked through and golden brown on top.