Recipe - Zucchini-Feta Casserole

Three fourths cup Bulgar
Three fourths cup Boiling water
2 One half tablespoon Vegetable oil
2 cup Sliced onions
4 Garlic cloves, minced or
pressed
6 cup Thinly cut or sliced up zucchini
rounds
One half teaspoon Dried oregano
One half teaspoon Dried basil
One half teaspoon Dried marjoram
1/8 teaspoon Black pepper
2 Eggs
1 cup Grated feta cheese (5 oz.)
1 cup Cottage cheese
One half cup Chopped fresh parsley (up to
1)
2 tablespoon Tomato paste
1 tablespoon Tamari soy sauce
1 cup Cheddar cheese (3 oz.)
2 md Tomatoes, thinly cut or sliced up
1 One half tablespoon Sesame seeds (optional)

Here's the one I like out of New Recipes from Moosewood Restaurant:

Place the bulgar in a bowl and pour the boiling water over it. Cover and
set it aside until it has absorbed the water and become soft and chewable.

Saute the onions and garlic in the oil until the onions are just
translucent. Add the zucchini, dired herbs, and black pepper and continue
to saute on medium to low heat until the zucchini is tender, but not
falling apart.

In a bowl, lightly beat the eggs. Mix in the feta and cottage cheese. Add
the chopped parsley, tomato paste, and soy sauce to the bulgar and mix
well.

Assemble the casserole in an oiled 9 x 9 casserole dish. Layer first the
bulgur mixture, next the suateed vegetables, and then the feta mixture. Top
the casserole with grated cheddar cheese, tomato slices, and a light
sprinkling of sesame seeds.

Bake covered at 350 for 45 minutes. For crustier cheese, uncover the
casserole for the final 15 minutes of baking. This casserole can be more
easily served after it sits for 5 to 10 minutes.

Posted to EATL Digest 11 Jan 97, by Norma Butts nbutts@PORTAL.CA on Sun,
12 Jan 1997.