My local gourmet grocery store use to sell single servings of this, but they quit selling it. I was addicted to it, so one of the employees emailed me the recipe so I could do it myself. A great vegetarian dish or side dish.

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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bulgur in a bowl and cover with boiling water. Cover and set aside until water is absorbed.

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  • 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

285 calories; protein 15.4g 31% DV; carbohydrates 20.6g 7% DV; fat 16.8g 26% DV; cholesterol 82.2mg 27% DV; sodium 574.8mg 23% DV. Full Nutrition
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