Zucchini-Feta Casserole
| Yield: | 1 Servings |
| Categories: |
| 3/4 | c | Bulgar |
| 3/4 | c | Boiling water |
| 2 1/2 | tb | Vegetable oil |
| 2 | c | Sliced onions |
| 4 | Garlic cloves, minced or pressed | |
| 6 | c | Thinly sliced zucchini rounds |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Dried marjoram |
| 1/8 | ts | Black pepper |
| 2 | Eggs | |
| 1 | c | Grated feta cheese (5 oz.) |
| 1 | c | Cottage cheese |
| 1/2 | c | Chopped fresh parsley (up to 1) |
| 2 | tb | Tomato paste |
| 1 | tb | Tamari soy sauce |
| 1 | c | Cheddar cheese (3 oz.) |
| 2 | md | Tomatoes, thinly sliced |
| 1 1/2 | tb | Sesame seeds (optional) |
Advertisement