Preheat oven to 425 degrees.
In a mixing bowl combine ricotta, cottage cheese, spinach, 1 tablespoon garlic powder, 1 tablespoon onion powder and ½ of the dried oregano.
Choose zucchini, bell pepper, onion and garlic.
Place half of the tomato sauce in a 9X13 casserole dish.
Add chicken on top then chopped veggies.
Dollop ricotta mixture overtop and spread then pour the rest of the tomato sauce on top.
Bake for 35 minutes, remove from oven, top with shredded mozzarella and bake again for 5-10 minuted or until cheese is bubbly.
Sprinkle with fresh parsley and enjoy!
