Recipe: Zucchini Feta Casserole
One day I'll write an ode to "thin sliced zucchini." Whenever I see it in a cookbook, my mouth waters – and here topped with gorgeous cheddar and stuffed with garlic, onions, feta, and herbs into a casserole it is simply delicious. If you're a gardener looking for new ways to use zucchini (and what gardener isn't?), there is no zucchini dish I like better than this old Pendle Hill classic.
- ¾ cup bulgur
- ¾ cup boiling water
- 2 tablespoons vegetable oil
- 2 cups sliced onions
- 4 cloves garlic, pressed
- 6 cups thin sliced zucchini
- ½ teaspoons dried oregano
- ½ teaspoons dried basil
- 2 eggs
- 1 cup grated feta cheese
- 1 cup blended cottage cheese
- ½ cup chopped fresh parsley
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 cup grated cheddar cheese
- Place bulgur in a bowl and pour boiling water on it. Cover and set aside.
- Sauté onions and garlic until translucent. Add zucchini and herbs and sauté until zucchini is just tender.
- In one bowl lightly beat the eggs, then add feta and cottage cheese.
- In another bowl mix parsley, tomato paste and soy sauce to the soaked bulgur.
- Assemble the casserole in an oiled 9x9 baking dish. Layer the bulgur mixture, then the sautéed vegetables, then the feta and cheese combination. Top it off with the grated cheddar.
- Bake covered at 350 for 30 minutes. Uncover and bake another 20 minutes to brown the cheese topping. Serves 4-6.