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Title: Zucchini-Feta Bake
Categories: Vegetable Entree Lowfat
Yield: 6 Servings
| 3/4 | c | Bulgur |
| 1 | c | Boiling water |
| 1 | ts | Olive oil |
| 2 | c | Chopped onions |
| 2 | tb | Minced garlic |
| 4 | c | Thinly sliced zucchini |
| 1/2 | ts | Oregano |
| 1/2 | ts | Basil |
| 1/2 | ts | Marjoram |
| 1/4 | ts | Pepper |
| 1/2 | c | Egg Beaters |
| 1 | c | Low-fat feta cheese crumbled |
| 1 | c | Fat free cottage cheese |
| 3/4 | c | Chopped fresh parsley |
| 1/4 | c | Tomato paste |
| 1 | tb | Soy sauce |
| 1 | c | Lowfat cheddar cheese |
| 1 | md | Peel thin sliced tomato |
| 2 | tb | Sesame seeds optional |
Pour boiling water over bulgur and set aside until soft and chewy. Saute onions and garlic in olive oil until onions are translucent. Add zucchini, herbs and pepper. Stir until zucchini is tender. Mix egg beaters, feta and cottage cheese. Add parsley, tomato paste and soy sauce to bulgar and mix. Spray a 10x5 inch casserole with non-stick spray. Assemble the casserole. Layer bulgur mixture first, follow with vegetables then feta mixture. Top with tomato slices and cheddar cheese. Sprinkle with sesame seeds if using. Bake covered at 350F for 45 minutes. Uncover last 15 minutes. Let sit 10 minutes before serving.
From: Taste Without Waist; The Service League of Hickory NC, Inc. Typed for
you by Kim Reese By "Ray" previous next