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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.


Recipe Summary test

30 mins
55 mins
1 hr 25 mins
8 servings


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


Instructions Checklist
  • 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

285 calories; protein 15.4g; carbohydrates 20.6g; fat 16.8g; cholesterol 82.2mg; sodium 574.8mg. Full Nutrition