Ingredients
- Three-fourth cup of bulgur
- Three-fourth cup of hot water
- Two and a half tablespoons of vegetable oil
- Two cups of onions, sliced
- Four minced garlic cloves
- Six cups of thickly sliced zucchini
- Half a teaspoon of dried oregano
- Half a teaspoon of dried basil
- Half a teaspoon of dried marjoram
- One-eighth teaspoon of ground black pepper
- Two eggs
- One cup of grated feta cheese
- One cup of cottage cheese
- Half a cup of freshly chopped parsley
- Two tablespoons of tomato paste
- One tablespoon of tamari
- One cup of grated Cheddar cheese
- Two medium tomatoes, thinly sliced
- One and a half tablespoons of sesame seeds (Optional)
Step 1
To start, place the bulgur grains in a bowl and pour over some hot water. Let it sit covered until the grains soak up all the water.
Step 2
As the bulgur absorbs the water, preheat your oven to 350 degrees F (175 degrees C) and prepare a 9-inch square casserole dish by greasing it lightly.
Step 3
While the oven heats up, warm up some oil in a large skillet over medium heat. Sauté the onions and garlic until they turn slightly translucent, which should take around 3 to 5 minutes. Toss in the zucchini, along with a medley of oregano, basil, marjoram, and a sprinkle of black pepper. Cook until the zucchini is tender, yet still holds its shape, for approximately 5 minutes more.
Step 4
In a separate bowl, gently beat the eggs before adding in crumbled feta cheese and cottage cheese to create a creamy mixture.
Step 5
Combine some freshly chopped parsley, tomato paste, and a hint of tamari sauce with the soaked bulgur for added flavor and texture.
Step 6
Now, it's time to layer your casserole dish. Alternate between the bulgur mixture, zucchini medley, cheese blend, shredded Cheddar cheese, and fresh tomato slices. Finish off with a sprinkle of sesame seeds on top before covering the dish with aluminum foil.
Step 7
Pop the casserole in the preheated oven and let it bake until the dish is bubbling and the flavors have melded beautifully, which should take around 45 minutes.
Extra Tips & Suggestions
- 1. Utilize the freshness of the zucchinis by storing them unwashed in a breathable produce bag in the crisper drawer of your refrigerator. This will help maintain their crisp texture and prevent them from becoming soggy.
- 2. Keep the feta cheese in its original packaging or wrap it tightly in parchment paper before placing it in an airtight container. Store it in the coldest part of your refrigerator to preserve its creamy texture and tangy flavor.
Reviews
Brennan
March 13, 2025Oh wow, this zucchini and feta bake sounds absolutely scrumptious! I can already imagine the flavors melting together in each bite. Can't wait to try this out for a cozy dinner at home. Thanks for sharing!
Madden
March 11, 2025Hey there, this zucchini and feta bake recipe sounds absolutely mouthwatering! I can already imagine the cheesy goodness mixed with the freshness of the zucchini. Can't wait to give this a try at my next dinner party
Lucca
March 10, 2025Hey there! This savory zucchini and feta bake recipe looks absolutely mouthwatering! I can already imagine the amazing combination of flavors and textures. Can't wait to try it out! Thanks for sharing this delightful twist on a classic
Eileen
March 9, 2025Wow, this zucchini and feta bake sounds absolutely mouthwatering! I can already imagine the cheesy goodness blending perfectly with the fresh zucchini. Such a creative and tasty twist on a classic dish! Can't wait to give it
Desmond
March 9, 2025Wow, this zucchini and feta bake sounds absolutely scrumptious! I can already imagine the amazing flavors blending together in every bite. I can't wait to try this out for my next family dinner. Thanks for sharing such a