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Zucchini-Feta Casserole
Zucchini-Feta Casserole
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Indulge in a flavorful bulgur casserole with zucchini, eggs, and feta cheese for a delicious vegetarian meal.
Ingredients:
  • 0.75 cup bulgur
  • 0.75 cup boiling water
  • 2.5 tablespoons vegetable oil
  • 2 cups sliced onions
  • 4 cloves garlic, minced
  • 6 cups thickly sliced zucchini
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried marjoram
  • 0.125 teaspoon ground black pepper
  • 2 eggs
  • 1 cup grated feta cheese
  • 1 cup cottage cheese
  • 0.5 cup chopped fresh parsley
  • 2 tablespoons tomato paste
  • 1 tablespoon tamari
  • 1 cup grated Cheddar cheese
  • 2 medium tomatoes, thinly sliced
  • 1.5 tablespoons sesame seeds
Instructions:
  • In a bowl, add bulgur and cover with boiling water. Let it sit until water is absorbed while covered.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a 9-inch square casserole dish.
  • In a large skillet over medium heat, sauté onions and garlic in oil until translucent, about 3 to 5 minutes. Stir in zucchini, oregano, basil, marjoram, and black pepper. Cook until zucchini is tender, approximately 5 minutes.
  • Combine lightly beaten eggs with creamy feta and cottage cheese in a bowl.
  • Mix the bulgur with parsley, tomato paste, and tamari until well combined.
  • Create delicious layers in the casserole dish by alternating the bulgur mixture, zucchini mixture, cheese mixture, Cheddar cheese, and tomato. Finish with a sprinkle of sesame seeds on top and cover with aluminum foil.
  • Bake until golden and bubbly, for approximately 45 minutes in a preheated oven.

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