Zucchini-Feta Bake

Recipe by basia1

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.

Top Review by KLHquilts

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!

Ingredients Nutrition


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

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