![](https://cdn.statically.io/img/www.allrecipes.com/thmb/VExcC1p-DIrNTKRrhCE3zIbH1Y4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/692227-206abe994ca54305b42d0776fed4c067.jpg)
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
-
⅛ 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 (Optional)
Directions
-
Place bulgur in a bowl and cover with boiling water. Cover and set aside until water is absorbed.
-
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square casserole dish.
-
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.
-
Beat eggs lightly in a bowl. Add feta cheese and cottage cheese.
-
Add parsley, tomato paste, and tamari to the bowl with the bulgur and mix well.
-
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.
-
Bake in the preheated oven until bubbly, about 45 minutes.
Cook's Note:
You may remove the cover for the final 15 minutes if a crustier cheese is desired.
Nutrition Facts (per serving)
285 | Calories |
17g | Fat |
21g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 285 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 8g | 40% |
Cholesterol 82mg | 27% |
Sodium 575mg | 25% |
Total Carbohydrate 21g | 7% |
Dietary Fiber 5g | 17% |
Total Sugars 5g | |
Protein 15g | 31% |
Vitamin C 27mg | 30% |
Calcium 275mg | 21% |
Iron 2mg | 11% |
Potassium 542mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.