Feta Casarole

• 3/4 cup bulgur
• 3/4 cup boiling water
• 1 1/2 tablespoons vegetable oil
• 2 cups onion, sliced
• 4 garlic clove, minced
• 6 cups zucchini, thinly sliced into rounds
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon black pepper
• 2 egg
• 1 cup feta cheese, grated
• 1 cup cottage cheese
• 1/2-1 cup fresh parsley, chopped
• 2 tablespoons tomato paste
• 1 tablespoon tamari soy sauce
• 1 cup cheddar cheese, grated
• 2 medium tomato, thinly sliced

1. 1Place bulgur in a bowl and pour the boiling water over it.
2. 2Cover and set aside until it has absorbed the water.
3. 3Saute the onions and garlic in the oil until onions are translucent.
4. 4Add the zucchini, dried herbs, and black pepper; saute on low to medium heat until zucchini is tender, but not too soft.
5. 5In a bowl, lightly beat the eggs.
6. 6Mix in the feta and cottage cheese.
7. 7Add the parsley, tomato paste and soy sauce to the bulgur and mix well.
8. 8Assemble the casserole in a greased 9X9 casserole dish.
9. 9First layer the bulgur mixture, next the sauteed vegetables, and then the feta mix.
10. 10Top the casserole with grated cheese and tomato slices.
11. 11Bake covered at 350 F for 45 minutes. If you like the top crusty, uncover for last 15 minutes.
12. 12Remove from oven and wait 5-10 minutes before serving.

bulgur, boiling water, vegetable oil, onion, garlic, zucchini, oregano, basil, marjoram, black pepper, egg, feta cheese, cottage cheese, fresh parsley, tomato paste, soy sauce, cheddar cheese, tomato

Taken from www.epicurious.com/recipes/member/views/feta-casarole-1267586 (may not work)