Zucchini-Feta Casserole

Preheat oven to 350 degrees

• 3/4 c bulgur

• 3/4 c boililng water

• 3 T vegetable oil
• 2 c sliced oniopns
• 4 garlic cloves, minced or pressed
• 5 c thinly sliced zucchini rounds
• 1/2 t oregano
• 1/2 t marjoram
• 1/2 t dried basil (or 2T fresh)

• 1/4 t black pepper

• 2 eggs
• 1 c cottage cheese

• 1 c feta cheese - small cubed

• 1/2 c chopped fresh parsley
• 2 T tomato paste

• 1 T soy sauce

• 1-2 c grated cheddar cheese
• 1 medium tomatoes, thinly sliced
• 2 T sesame seeds

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

Saute the onions and garlic in the oil until the onions are just translucent. Add zucchini, herbs and pepper and continue to saute over low heat until the zucchini is just tender. Do not overcook the zucchini.

In a bowl, lightly beat the eggs. Mix in the feta and cottage cheese.

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

Layer in an oiled 9x9 pan : bulgur mixture, vegetables, then feta mixture.

Top the casserole with the grated cheddar, tomato slices and sesame seeds.

Bake covered for 30 min. Remove the foil and continue baking another 15 min.

Heat the broiler and broil for a couple minutes to slightly brown the top.