Preheat oven to 350 °F. Lightly coat a 9×13-inch baking dish with cooking spray. In a small bowl, combine cup mozzarella cheese and 1 Tbsp. Parmesan cheese. Set aside.
In a medium bowl, mix remaining mozzarella and Parmesan cheeses with cottage cheese. Set aside.
Preheat oven to 350° F. Spray an 8x4 loaf pan and set aside.
Shred one cup of zucchini with a food processor or cheese grater. Squeeze out excess liquid with cheesecloth or press dry with paper towels.
Heat oil in a large nonstick pan. Add chicken, and sauté for about 3 minutes or until lightly browned.
Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.