1 hr 15 mins
Posted for Zaar World Tour. Recipe comes from Moosewood. (I'm calling it East European...even though the tamari and cheddar don't quite fit that cuisine!)
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Units: US | Metric
- 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
- 1Place bulgur in a bowl and pour the boiling water over it.
- 2Cover and set aside until it has absorbed the water.
- 3Saute the onions and garlic in the oil until onions are translucent.
- 4Add the zucchini, dried herbs, and black pepper; saute on low to medium heat until zucchini is tender, but not too soft.
- 5In a bowl, lightly beat the eggs.
- 6Mix in the feta and cottage cheese.
- 7Add the parsley, tomato paste and soy sauce to the bulgur and mix well.
- 8Assemble the casserole in a greased 9X9 casserole dish.
- 9First layer the bulgur mixture, next the sauteed vegetables, and then the feta mix.
- 10Top the casserole with grated cheese and tomato slices.
- 11Bake covered at 350 F for 45 minutes. If you like the top crusty, uncover for last 15 minutes.
- 12Remove from oven and wait 5-10 minutes before serving.
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Nutritional Facts for Zucchini-Feta Casserole
Serving Size: 1 (379 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 530.3
- Calories from Fat 254
- Total Fat 28.3 g
- Saturated Fat 14.7 g
- Cholesterol 176.6 mg
- Sodium 1190.6 mg
- Total Carbohydrate 43.6 g
- Dietary Fiber 9.5 g
- Sugars 11.5 g
- Protein 30.1 g