Zucchini-Feta Casserole Tasty Recipes

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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."

Ingredients :

• 3/4 cup bulgur
• 3/4 cup boiling water
• 2 1/2 tablespoons vegetable oil
• 2 cups sliced onions
• 4 cloves garlic, minced
• 6 cups thickly sliced zucchini
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon ground black pepper
• 2 eggs
• 1 cup grated feta cheese
• 1 cup cottage cheese
• 1/2 cup chopped fresh parsley
• 2 tablespoons tomato paste
• 1 tablespoon tamari
• 1 cup grated Cheddar cheese
• 2 medium tomatoes, thinly sliced
• 1 1/2 tablespoons sesame seeds (optional)

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H25M

• Place bulgur in a bowl and cover with boiling water. Cover and set aside until water is absorbed.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square casserole dish.
• 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.
• Beat eggs lightly in a bowl. Add feta cheese and cottage cheese.
• Add parsley, tomato paste, and tamari to the bowl with the bulgur and mix well.
• 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.
• Bake in the preheated oven until bubbly, about 45 minutes.

Notes :

• You may remove the cover for the final 15 minutes if a crustier cheese is desired.

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