Zucchini-feta casserole

Yield: 1 Servings

Measure Ingredient
¾ cup Bulgar
¾ cup Boiling water
2½ tablespoon Vegetable oil
2 cups Sliced onions
4 \N Garlic cloves, minced or pressed
6 cups Thinly sliced zucchini rounds
½ teaspoon Dried oregano
½ teaspoon Dried basil
½ teaspoon Dried marjoram
⅛ teaspoon Black pepper
2 \N Eggs
1 cup Grated feta cheese (5 oz.)
1 cup Cottage cheese
½ cup Chopped fresh parsley (up to 1)
2 tablespoons Tomato paste
1 tablespoon Tamari soy sauce
1 cup Cheddar cheese (3 oz.)
2 mediums Tomatoes, thinly sliced
1½ tablespoon Sesame seeds (optional)

Here's the one I like out of New Recipes from Moosewood Restaurant: Place the bulgar 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 and garlic in the oil until the onions are just translucent. Add the zucchini, dired herbs, and black pepper and continue to saute on medium to low heat until the zucchini is tender, but not falling apart.

In a bowl, lightly beat the eggs. Mix in the feta and cottage cheese. Add the chopped parsley, tomato paste, and soy sauce to the bulgar and mix well.

Assemble the casserole in an oiled 9 x 9 casserole dish. Layer first the bulgur mixture, next the suateed vegetables, and then the feta mixture. Top the casserole with grated cheddar cheese, tomato slices, and a light sprinkling of sesame seeds.

Bake covered at 350 for 45 minutes. For crustier cheese, uncover the casserole for the final 15 minutes of baking. This casserole can be more easily served after it sits for 5 to 10 minutes.

Posted to EAT-L Digest 11 Jan 97, by Norma Butts <nbutts@...> on Sun, 12 Jan 1997.

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