Recipe
Zucchini-feta Casserole Recipe
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- 1/2 tsp dried oregano .
- 2 eggs .
- 1 c feta cheese, grated .
- 2 c onions, sliced .
- 1/8 tsp black pepper .
- 1/2 tsp dried marjoram .
- 1 1/2 tbsps vegetable oil .
- 6 c zucchini, thinly sliced into rounds .
- 3/4 c bulgur .
- 1 tbsp tamari soy sauce .
- 2 tbsps tomato paste .
- 1/2 tsp dried basil .
- 2 medium tomatoes, thinly sliced .
- 1 c cottage cheese .
- 1/2-1 c fresh parsley, sliced .
- 1 c cheddar cheese, grated .
- 3/4 c boiling water
Directions
- Step #1 Place bulgur in a bowl & pour the boiling water over it.
- Step #2 Cover up & set aside until it has absorbed the water.
- Step #3 Saute the onions & garlic in the oil until onions are translucent.
- Step #4 Add the zucchini, dried herbs, & black pepper; saute on low to medium heat until zucchini is tender, but not too soft.
- Step #5 In a bowl, lightly beat the eggs.
- Step #6 Mix in the feta & cottage cheese.
- Step #7 Add the parsley, tomato paste & soy sauce to the bulgur & mix well.
- Step #8 Assemble the casserole in a greased 9X9 casserole dish.
- Step #9 First layer the bulgur mixture, next the sauteed vegetables, & then the feta mix.
- Step #10 Top the casserole with grated cheese & tomato slices.
- Step #11 Bake covered at 350 F for 45 mins.
- Step #12 If you like the top crusty, uncover for last 15 mins.
- Step #13 Remove from oven & wait 5-10 mins before serving.
- Enjoy the Zucchini-Feta Casserole recipe
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