Zucchini-Feta Casserole

Zucchini-Feta Casserole

Try this addictive bulgur wheat-based casserole, made with zucchini, eggs, and feta cheese. It's a perfect vegetarian main or side dish.

Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
285 Calories

Recipe Instructions

Step 1
Bake in the preheated oven until bubbly, about 45 minutes.
Step 2
Place bulgur in a bowl and cover with boiling water. Cover and set aside until water is absorbed.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square casserole dish.
Step 4
Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic and cook until just translucent, 3 to 5 minutes. Add zucchini, oregano, basil, marjoram, and black pepper. Cook until zucchini is tender but not falling apart, about 5 minutes more.
Step 5
Beat eggs lightly in a bowl. Add feta cheese and cottage cheese.
Step 6
Add parsley, tomato paste, and tamari to the bowl with the bulgur and mix well.
Step 7
Layer bulgur mixture, zucchini mixture, cheese mixture, Cheddar cheese, and tomato into the prepared casserole dish. Sprinkle sesame seeds on top. Cover with aluminum foil.
Zucchini-Feta Casserole

Ingredients

  • 2 eggs
  • 1 cup cottage cheese
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon tamari
  • 1 cup grated Cheddar cheese
  • 2 medium tomatoes, thinly sliced
  • 2 cups sliced onions
  • 6 cups thickly sliced zucchini
  • 1 cup grated feta cheese
  • 0.125 teaspoon ground black pepper
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried oregano
  • 0.5 cup chopped fresh parsley
  • 0.75 cup boiling water
  • 0.5 teaspoon dried marjoram
  • 2.5 tablespoons vegetable oil
  • 0.75 cup bulgur
  • 1.5 tablespoons sesame seeds

Categories

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