Zucchini-Feta Casserole

I am always looking for good ways to use Zucchini from the garden. Bulgur is wheat berries that have been partially cooked and cracked so that they soften up easily. It is available from health food stores. If you want, you can substitute 1½ c cooked brown rice, but the Bulgur is really worth looking for.

Place the Bulgur in a bowl and pour the boiling water over it. Cover and set it aside until it has absorbed the water and becomes soft and chewable.

Sauté the onions and garlic in the oil until the onions are just translucent. Add the zucchini, herbs, and black pepper and continue to sauté on medium to low heat until the zucchini is tender, but not falling apart. In another bowl, beat the eggs. Mix in the feta and cottage cheese.

Add the chopped parsley, tomato paste, and soy sauce to the Bulgur and mix well.

Assemble the casserole in an oiled 9×9 casserole dish. Layer first the Bulgur mixture, next the sautéed vegetables, and then the feta mixture. Top the casserole with grated cheddar cheese, tomato slices, and a sprinkle of sesame seeds.

Bake covered at 350° for 45 minutes. For crustier cheese, uncover for the last 15 minutes. The casserole should set for 5 or 10 minutes before serving.

Ingredients

• 3/4 cup Bulgur (360 C)
• 3/4 cup boiling water
• 2½ tbsp vegetable oil (300 C)
• 2 cups sliced onions (128 C)
• 4 cloves garlic, crushed or minced, (optional) (16 C)
• 6 cups thinly sliced zucchini (160 C)
• 1/2 tsp dried oregano, or 2 tbsp chopped fresh from the garden (2 C)
• 1/2 tsp dried basil, or 2 tbsp fresh (2 C)
• ½ tsp dried marjoram, or 2 tbsp fresh (1 C)
• 1/8 tsp ground black pepper (0 C)
• 2 eggs (144 C)
• 1 cup grated feta cheese (5 ounces), or small chunks (396 C)
• 1 cup cottage cheese (194 C)
• ½ to 1 cup chopped fresh parsley (16 C)
• 2 tbsp tomato paste (6 C)
• 1 tbsp Tamari or dark soy sauce (8 C)
• 1 cup grated cheddar cheese (456 C)
• 2 medium tomatoes, thinly sliced (36 C)
• 1 1/2 tbsp sesame seeds (optional) (150 C)