Zucchini-Feta Casserole

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This week's cookbook had me looking through an older Moosewood collection-

 

 

* Exported from MasterCook *

 

Zucchini-Feta Casserole

 

Recipe By :Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup bulgur

3/4 cup boiling water

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2 1/2 tablespoons vegetable oil

2 cups sliced onions

4 garlic cloves -- minced or pressed

6 cups thinly sliced zucchini rounds

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/8 teaspoon black pepper

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2 eggs

1 cup grated feta cheese -- (5 ounces)

1 cup cottage cheese -- (3 ounces)

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1/2 cup chopped fresh parsley -- (1/2 to 1)

2 tablespoons tomato paste

1 tablespoon tamari soy sauce

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1 cup grated cheddar cheese -- (3 ounces)

2 medium tomatoes -- thinly sliced

1 1/2 tablespoons sesame seeds -- optional

 

Place the bulgur in a bowl and pour the boiling water over it. Cover and set it

aside until it has absorbed the water and become soft and chewable.

 

Saute the onions and garlic in the oil until the onions are just translucent.

Add the zucchini, dried herbs, and black pepper and continue to saute on medium

to low heat until the zucchini is tender, but not falling apart.

 

In a bowl, lightly beat the eggs. Mix in the feta and cottage cheese. Add the

chopped parsley, tomato paste, and soy sauce to the bulgur and mix well.

 

Assemble the casserole in an oiled 9 X 9-inch casserole dish. Layer first the

bulgur mixture, next the sauteed vegetables, and then the feta mixture. Top the

casserole with grated cheddar cheese, tomato slices, and a light sprinkling of

sesame seeds.

 

Bake covered at 350F for 45 minutes. For crustier cheese, uncover the casserole

for the final 15 minutes of baking. This casserole can be more easily served

after it sits for 5 or 10 minutes.

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 435 Calories; 24g Fat (47.6% calories

from fat); 24g Protein; 35g Carbohydrate; 8g Dietary Fiber; 128mg Cholesterol;

767mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 3

1/2 Fat.

 

NOTES : One of our favorites, a dish that exemplifies the good flavors of Balkan

cuisine: tangy feta cheese, nutty bulgur, and herbed zucchini. We add a few

tastes foreign to the Balkans, too: tamari and cheddar cheese.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0