Zucchini Feta Bulgur Casserole

24 09 2010
This is a great casserole to use up lots of zucchini from your garden. Also, if you are like me, I am trying to use up as many of my fresh herbs before we get a cold snap. This is easy to put together and is nice and hearty for the fall weather.

3/4 cup bulgur

1 cup boiling water

2 tbsp vegetable oil

2 cups sliced onions

4 garlic cloves, minced

6 cups thinly sliced zucchini rounds

2 tsp fresh oregano, or 1/2 tsp dried

1/4 cup fresh basil, or 1/2 tsp dried

2 tsp fresh marjoram, or 1/2 tsp dried

sea salt and black pepper to taste

2 eggs

1 cup grated feta cheese

1 cup cottage cheese

2 tbsp tomato paste

1/4 cup fresh basil

1 tbsp soy sauce

1 cup grated cheddar cheese

2 medium tomatoes thinly sliced

1 1/2 tbsp sesame seeds

Preheat the oven to 350 degrees.

Place the bulgur in a bowl and pour the boiling water over it. Cover and set it aside until it has absorbed the water and become soft and chewable.

Saute the onions in the oil until translucent. Add in the garlic and saute another minute. Add the zucchini and salt and pepper. If using dried herbs, add them in now.  Saute the zucchini until tender. If using fresh herbs, add them in after sauteing the zucchini.

In a bowl, lightly beat the eggs. Mix in the feta and cottage cheese.

Add 1/4 cup of basil, tomato paste and soy sauce to bulgur.

Oil a 9″x9″ casserole dish. Layer first the bulgur mixture, next the sauteed vegetables, and then the feta and egg mixture. Top the casserole with cheddar cheese, tomato slices and sprinkle with sesame seeds. Season with a little sea salt and black pepper.

Cover the casserole with aluminum foil and bake for 45 minutes. Then remove foil and continue to bake until cheese becomes a little crustier and slightly browned.

Serve with a nice Caesar salad.




One response

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