Zucchini-Feta Casserole

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.

Step: 1

Place bulgur in a bowl and cover with boiling water. Cover and set aside until water is absorbed.

Step: 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square casserole dish.

Step: 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.

Step: 4

Beat eggs lightly in a bowl. Add feta cheese and cottage cheese.

Step: 5

Add parsley, tomato paste, and tamari to the bowl with the bulgur and mix well.

Step: 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.

Step: 7

Bake in the preheated oven until bubbly, about 45 minutes.

Per Serving: 285 calories; protein 15.4g; carbohydrates 20.6g; fat 16.8g; cholesterol 82.2mg; sodium 574.8mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do more often .