Zucchini-feta Casserole

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3/4 cup bulgur
• 3/4 cup boiling water
• 1 1/2 tablespoons vegetable oil
• 2 cups onions, sliced
• 4 garlic cloves, minced
• 6 cups zucchini, thinly sliced into rounds
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon black pepper
• 2 eggs
• 1 cup feta cheese, grated
• 1 cup cottage cheese
• 1/2-1 cup fresh parsley, chopped
• 2 tablespoons tomato paste
• 1 tablespoon tamari soy sauce
• 1 cup cheddar cheese, grated
• 2 medium tomatoes, thinly sliced

Recipe

• 1 place bulgur in a bowl and pour the boiling water over it.
• 2 cover and set aside until it has absorbed the water.
• 3 saute the onions and garlic in the oil until onions are translucent.
• 4 add the zucchini, dried herbs, and black pepper; saute on low to medium heat until zucchini is tender, but not too soft.
• 5 in a bowl, lightly beat the eggs.
• 6 mix in the feta and cottage cheese.
• 7 add the parsley, tomato paste and soy sauce to the bulgur and mix well.
• 8 assemble the casserole in a greased 9x9 casserole dish.
• 9 first layer the bulgur mixture, next the sauteed vegetables, and then the feta mix.
• 10 top the casserole with grated cheese and tomato slices.
• 11 bake covered at 350 f for 45 minutes. if you like the top crusty, uncover for last 15 minutes.
• 12 remove from oven and wait 5-10 minutes before serving.