Casseroles, Vegetables

Zucchini Feta Bake

  • 3/4 cup Bulgar wheat
  • 1 teaspoon Olive oil
  • 2 cups Onions, chopped
  • 2 tablespoons Garlic, chopped
  • 4 cups Zucchini, sliced
  • 1 1/2 teaspoons Italian seasoning
  • ~ Salt and pepper to taste
  • 1/2 cup Eggbeaters
  • 1/2 cup Feta cheese
  • 1 cup Cottage cheese, fat-free
  • 3/4 cup Parsley, chopped
  • 1 tablespoon Soy sauce, light
  • 1 cup Cheddar cheese, mild, shredded
  • 1 Tomato sliced
  • 2 tablespoons Sesame seeds (optional)
  • 1/4 cup Tomato paste

    • Pour boiling water over bulgur and set aside until soft and chewy. Saute onions & garlic in olive oil. Add zucchini, herbs, pepper. Stir until zucchini is tender.

    Mix eggbeaters, feta, cottage cheese. Add parsely, tomato paste & soy sauce to bulgur and mix. Spracy 10x5 casserole with non-stick spray. Assemble:layer bulgur mixture, layer vegetables,layer feta. Top with tomato slices andcheddar cheese. Sprinkle with sesame seeds. Bake covered at 350 degress for 45 min. Uncover last 15 min.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ralph Miller of Vallejo, Ca (USA). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!