Ingredients
8
8 servings
- •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
- •⅛ teaspoon ground black pepper
- •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)
Instructions
- Place bulgur in a bowl and cover with boiling water. Cover and set aside until water is absorbed.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square casserole dish.
- Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic and cook until just translucent, 3 to 5 minutes. Add zucchini, oregano, basil, marjoram, and black pepper. Cook until zucchini is tender but not falling apart, about 5 minutes more.
- Beat eggs lightly in a bowl. Add feta cheese and cottage cheese.
- Add parsley, tomato paste, and tamari to the bowl with the bulgur and mix well.
- Layer bulgur mixture, zucchini mixture, cheese mixture, Cheddar cheese, and tomato into the prepared casserole dish. Sprinkle sesame seeds on top. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 45 minutes.
Nutritional Facts
Per 8 servings
- Calories: 285
- Carbohydrate: 21g
- Fat: 17g
- Fiber: 5g
- Protein: 15g
- Sugar: 5g
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