Zucchini Feta Bake Recipe

Ingredients for Zucchini Feta Bake

• 1 cup bulgur wheat
• Boiling Water
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchini, diced
• Oregano
• Basil
• Marjoram
• 1/2 teaspoon black pepper
• Egg Beaters Egg Substitute
• Reduced Fat Feta Cheese
• Fat Free Cottage Cheese
• Fresh Parsley
• 1 tablespoon tomato paste
• 1 teaspoon soy sauce
• Low Fat Cheddar Cheese
• Tomatoes
• 1 tablespoon sesame seeds (optional)

How to Make Zucchini Feta Bake

1. Preheat oven to 350°F (175°C).
2. Cook bulgur: In a medium bowl, combine 1 cup bulgur with 2 cups boiling water. Cover and let stand for 15-20 minutes, or until tender and chewy.
3. While bulgur cooks, sauté onion and garlic: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Add zucchini and herbs: Add diced zucchini, herbs, and pepper to the skillet. Cook, stirring occasionally, until zucchini is tender-crisp, about 5-7 minutes.
5. Prepare feta mixture: In a separate bowl, whisk together beaten eggs, crumbled feta cheese, and cottage cheese.
6. Combine bulgar and seasonings: Stir in chopped parsley, tomato paste, and soy sauce into the cooked bulgur. Mix well.
7. Assemble the casserole: Spray a 10x5 inch casserole dish with nonstick cooking spray. Layer the bulgur mixture in the bottom, followed by the zucchini mixture, and top with the feta mixture.
8. Add cheese and bake: Arrange tomato slices over the feta mixture and sprinkle with cheddar cheese. Sprinkle with sesame seeds (optional).
9. Bake: Bake covered for 45 minutes. Uncover and bake for the final 15 minutes, or until golden brown and bubbly.
10. Rest: Let the casserole stand for 10 minutes before serving.