Zucchini-Feta Bake
photo by Missy Wombat
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 177.44 ml bulgur
- 236.59 ml boiling water
- 4.92 ml olive oil
- 473.18 ml chopped onions
- 29.58 ml minced garlic
- 946.36 ml thinly sliced zucchini
- 2.46 ml oregano
- 2.46 ml basil
- 2.46 ml marjoram
- 1.23 ml pepper
- 118.29 ml Egg Beaters egg substitute
- 236.59 ml reduced-fat feta cheese, crumbled
- 236.59 ml fat-free cottage cheese
- 177.44 ml chopped fresh parsley
- 59.14 ml tomato paste
- 14.79 ml soy sauce
- 236.59 ml low-fat cheddar cheese
- 1 medium peeled thin sliced tomatoes
- 29.58 ml sesame seeds (optional)
directions
- Pour boiling water over bulgur and set aside until soft and chewy.
- Saute onions and garlic in olive oil until onions are translucent.
- Add zucchini, herbs and pepper.
- Stir until zucchini is tender.
- Mix egg beaters, feta and cottage cheese.
- Add parsley, tomato paste and soy sauce to bulgar and mix.
- Spray a 10x5 inch casserole with non-stick spray.
- Assemble the casserole: Layer bulgur mixture first, follow with vegetables then feta mixture.
- Top with tomato slices and cheddar cheese.
- Srinkle with sesame seeds if using.
- Bake covered at 350F for 45 minutes.
- Uncover last 15 minutes.
- Let sit 10 minutes before serving.
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Reviews
-
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!
Tweaks
-
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!
RECIPE SUBMITTED BY
basia1
United States
Recently married, I live in South Florida. I enjoy cooking and entertaining when I can. We recently bought a house and are trying to get our lives together. My husband loves me trying new recipes (as long as they don't have veggies!) which is great, because I love to try them. Everyone that comes to our house becomes a taste tester. :)