Rating
Published Apr 4th
Prep 30m Cook 55m Additional - Ready In 1h 25m
Servings 8 servings Calories 285
My local gourmet grocery store use to sell single servings of this, but they quit selling it. I was addicted to it, so one of the employees emailed me the recipe so I could do it myself. A great vegetarian dish or side dish.
Recipe Ingredients
- 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
- ⅓ 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
Cooking Directions
- 1 Place bulgur in a bowl and cover with boiling water. Cover and set aside until water is absorbed.
- 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square casserole dish.
- 3 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.
- 4 Beat eggs lightly in a bowl. Add feta cheese and cottage cheese.
- 5 Add parsley, tomato paste, and tamari to the bowl with the bulgur and mix well.
- 6 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.
- 7 Bake in the preheated oven until bubbly, about 45 minutes.
Nutrition Facts
- Calories 285
- Carbohydrate 20.6 g
- Cholesterol 82.2 mg
- Fat 16.8 g
- Fiber 4.8 g
- Protein 15.4 g
- Saturated Fat 7.9 g
- Sodium 574.8 mg
- Sugar 5.2 g
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