Ingredients

For the sauce:

• 1 tablespoon olive oil
• 1/2 medium yellow onion, small dice
• 1 medium garlic clove, finely chopped
• 1/8 teaspoon red pepper flakes
• 1 (14.5-ounce) can tomato sauce
• 1 tablespoon capers
• 1/2 teaspoon kosher salt, plus more for seasoning

For the filling:

• 1 pound large-curd cottage cheese
• 1 cup finely grated Parmesan cheese (about 3 ounces)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the vegetables:

• 1 1/2 pounds zucchini, ends trimmed and sliced lengthwise 1/4 inch thick
• 3 tablespoons olive oil
• 1 3/4 pounds cremini mushrooms, stems trimmed and sliced 1/4 inch thick
• Kosher salt
• Freshly ground black pepper
• 8 ounces frozen artichoke hearts, thawed, patted dry with paper towels, and coarsely chopped
• 1 tablespoon all-purpose flour

To assemble:

• 1 pound shredded whole-milk mozzarella cheese (about 4 cups)

Description

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