Zucchini-feta Casserole

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 cup bulgar wheat
• 3/4 cup boiling water
• 2 1/2 tablespoons vegetable oil
• 2 cups sliced onions
• 4 garlic cloves, minced
• 6 cups thinly sliced zucchini, rounds
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• pepper
• 2 eggs
• 1 cup grated feta cheese (5 oz)
• 1 cup cottage cheese
• 1/2-1 cup chopped fresh parsley
• 2 tablespoons tomato paste
• 1 tablespoon tamari soy sauce
• 1 cup grated cheddar cheese
• 2 medium tomatoes, sliced thin
• 1 1/2 tablespoons sesame seeds

Recipe

• 1 place bulgur in bowl and pour boiling water. cover and let sit until liquid is absorbed.
• 2 sauté onions and garlic in oil until onions are translucent. add zucchini, herbs, pepper, and continue to sauté on medium heat until zucchini is just tender.
• 3 in bowl lightly beat eggs. mix in feta and cottage cheese.
• 4 add to the bulgur bowl, chop parsley, tomato paste, soy sauce; mix well.
• 5 assemble casserole in oiled 9 x 9 dish. layer first the bulgur mixture, next sautéed veggies, and then feta mixture. top it with grated cheddar cheese, sliced tomatoes and sprinkle with sesame seeds.
• 6 bake covered at 350°f for 45 minutes. uncover for last 15 minutes. let stand 10 min before serving.