Zucchini-Feta Casserole

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!)

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.