Ingredients
4 garlic cloves, minced
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 tbsp 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
Preparation
Place bulgur in a bowl & pour the boiling water over it. Cover & set aside until it has absorbed the water.
Saute the onions & garlic in the oil until onions are translucent. Add the zucchini, dried herbs, & black pepper; saute on low to medium heat until zucchini is tender, but not too soft.
In a bowl, lightly beat the eggs. Mix in the feta & cottage cheese. Add the parsley, tomato paste & soy sauce to the bulgur & mix well.
Assemble the casserole in a greased 9X9 casserole dish. First layer the bulgur mixture, next the sauteed vegetables, & then the feta mix. Top the casserole with grated cheese & tomato slices. Bake covered at 350 F for 45 mins. If you like the top crusty, uncover for last 15 mins.
Remove from oven & wait 5-10 mins before serving.
