Zucchini-feta Casserole

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy, Grains			1	Servings

INGREDIENTS

3/4	c	Bulgar
3/4	c	Boiling water
2 1/2	T	Vegetable oil
2	c	Sliced onions
4		Garlic cloves, minced or
		pressed
6	c	Thinly sliced zucchini
		rounds
1/2	t	Dried oregano
1/2	t	Dried basil
1/2	t	Dried marjoram
1/8	t	Black pepper
2		Eggs
1	c	Grated feta cheese, 5 oz.
1	c	Cottage cheese
1/2	c	Chopped fresh parsley, up to
2	T	Tomato paste
1	T	Tamari soy sauce
1	c	Cheddar cheese, 3 oz.
2		Tomatoes, thinly sliced
1 1/2	T	Sesame seeds, optional

INSTRUCTIONS

1
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 EAT-L Digest 11 Jan 97, by Norma Butts <nbutts@PORTAL.CA>  on
Sun, 12    Jan 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3789 Calories From Fat: 2818 Total Fat: 330.2g Cholesterol: 633.2mg Sodium: 5240.1mg Potassium: 6149.5mg Carbohydrates: 120.6g Fiber: 20.2g Sugar: 55.5g Protein: 131.2g