Feta and Zucchini Casserole

Ingredients

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

Step 1

Put the bulgur in a bowl and covering it with boiling water. Let it sit, covered, until the water soaks in. While that’s happening, preheat your oven to 350°F (175°C) and grease a 9-inch square casserole dish.

Step 2

Heat some oil in a large skillet over medium heat. Toss in the onions and garlic and cook them just until they’re starting to soften, about 3 to 5 minutes. Then add the zucchini along with the oregano, basil, marjoram, and black pepper. Cook everything together until the zucchini is tender but still holds its shape, which should take around 5 more minutes.

Step 3

In a separate bowl, lightly beat the eggs and mix in the feta and cottage cheese. Add the parsley, tomato paste, and tamari to the bowl with the bulgur and stir everything well.

Step 4

Now it’s time to assemble. Spoon a layer of the bulgur mixture into the casserole dish, then add the zucchini mixture, followed by the cheese mix. Sprinkle the shredded Cheddar and sliced tomato on top, then finish with a sprinkle of sesame seeds. Cover the dish with foil.

Step 5

Bake it in the oven for about 45 minutes, or until it’s bubbly and heated through. Let it cool for a few minutes before serving.