Zucchini-Feta Casserole

• 34 cup Bulgar wheat
• 34 cup boiling water
• 2 12 tablespoons vegetable oil
• 2 cups sliced onions
• 4 garlic cloves, minced
• 6 cups thinly sliced zucchini, rounds
• 12 teaspoon dried basil
• 12 teaspoon dried oregano
• 12 teaspoon dried marjoram
• pepper
• 2 eggs
• 1 cup grated feta cheese (5 oz)
• 1 cup cottage cheese
• 12-1 cup chopped fresh parsley
• 2 tablespoons tomato paste
• 1 tablespoon tamari soy sauce
• 1 cup grated cheddar cheese
• 2 medium tomatoes, sliced thin
• 1 12 tablespoons sesame seeds

1. Place bulgur in bowl and pour boiling water.
2. Cover and let sit until liquid is absorbed.
3. Saute onions and garlic in oil until onions are translucent.
4. Add zucchini, herbs, pepper, and continue to saute on medium heat until zucchini is JUST tender.
5. In bowl lightly beat eggs.
6. Mix in feta and cottage cheese.
7. Add to the bulgur bowl, chop parsley, tomato paste, soy sauce; mix well.
8. Assemble casserole in oiled 9 x 9 dish.
9. Layer first the bulgur mixture, next sauteed veggies, and then feta mixture.
10. Top it with grated cheddar cheese, sliced tomatoes and sprinkle with sesame seeds.
11. Bake covered at 350F for 45 minutes.
12. Uncover for last 15 minutes.
13. Let stand 10 min before serving.

bulgar wheat, boiling water, vegetable oil, onions, garlic, zucchini, basil, oregano, marjoram, pepper, eggs, feta cheese, cottage cheese, parsley, tomato paste, soy sauce, cheddar cheese, tomatoes, sesame seeds

Taken from www.food.com/recipe/zucchini-feta-casserole-228576 (may not work)