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    You are in: Home / Recipes / Zucchini-Feta Bake Recipe
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    Zucchini-Feta Bake

    Zucchini-Feta Bake. Photo by Missy Wombat

    1/1 Photo of Zucchini-Feta Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    basia1's Note:

    For a recipe request for bulgar recipes. This looks amazing, and I can't wait to try it. Originally from "Taste Without Waist; The Service League of Hickory NC, Inc.", posted by Kim Reese.

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    Units: US | Metric


    1. 1
      Pour boiling water over bulgur and set aside until soft and chewy.
    2. 2
      Saute onions and garlic in olive oil until onions are translucent.
    3. 3
      Add zucchini, herbs and pepper.
    4. 4
      Stir until zucchini is tender.
    5. 5
      Mix egg beaters, feta and cottage cheese.
    6. 6
      Add parsley, tomato paste and soy sauce to bulgar and mix.
    7. 7
      Spray a 10x5 inch casserole with non-stick spray.
    8. 8
      Assemble the casserole: Layer bulgur mixture first, follow with vegetables then feta mixture.
    9. 9
      Top with tomato slices and cheddar cheese.
    10. 10
      Srinkle with sesame seeds if using.
    11. 11
      Bake covered at 350F for 45 minutes.
    12. 12
      Uncover last 15 minutes.
    13. 13
      Let sit 10 minutes before serving.

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    Ratings & Reviews:

    • on August 07, 2007


      I liked it! At first I thought it was too mild to rate five stars, but after the first few bites I realized I really enjoyed it. I particularly liked the difference in textures -- the chewiness of the bulgur, the softness of the vegetables, and the creaminess of the cheese were great together. I too used a combination of eggs and egg whites, and substituted fat-free ricotta for the fat-free cottage cheese (didn't have any on hand, and needed to use up my ricotta). I also had to substitute mozzarella for cheddar; next time I'll use a good, sharp cheese and that'll make it even better. Thanks for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2004


      A big ingredients list but actually quite easy to make and well worth the effort. I used eggs instead of egg beaters and used regular cheeses as I am not worried about calories. Worth making!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini-Feta Bake

    Serving Size: 1 (284 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 176.9
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 1.1 g
    Cholesterol 5.6 mg
    Sodium 391.6 mg
    Total Carbohydrate 26.7 g
    Dietary Fiber 5.9 g
    Sugars 6.3 g
    Protein 13.7 g

    The following items or measurements are not included:

    Egg Beaters egg substitute

    reduced-fat feta cheese

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