Zucchini-Feta Casserole

My local gourmet grocery store use to sell single servings of this, but they quit selling it. I was addicted to it, so one of the employees emailed me the recipe so I could do it myself. A great vegetarian dish or side dish.

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

Ingredients

• 2 eggs
• ¾ cup boiling water
• ⅛ teaspoon ground black pepper
• 1 cup cottage cheese
• ½ teaspoon dried marjoram
• ½ cup chopped fresh parsley
• 4 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 2 tablespoons tomato paste
• 1 tablespoon tamari
• 2 ½ tablespoons vegetable oil
• 1 cup grated Cheddar cheese
• 2 medium tomatoes, thinly sliced
• 2 cups sliced onions
• ¾ cup bulgur
• 6 cups thickly sliced zucchini
• 1 cup grated feta cheese
• 1 ½ tablespoons sesame seeds (Optional)

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.