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Zucchini Feta Bake

(1 Votes)


Serves: 4

Preparation Time: 15 min

Cooking Time: 1 hr

  • 3/4 cup bulgur wheat
  • 1 olive oil
  • 2 teaspoons chopped onions
  • 2 tablespoons chopped garlic
  • 4 cups sliced zucchini
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon pepper
  • 1/2 cup egg beaters
  • 1 cup lowfat feta cheese crumbled
  • 1 cup fat free cottage cheese
  • 3/4 cup chopped fresh parsley
  • 1/4 cup tomato paste
  • 1 tablespoon soy sauce
  • 1 cup lowfat cheddar cheese
  • 1 tomato, sliced
  • 2 tablespoons sesame seeds (optional)
  1. Pour boiling water over bulgur and set aside until soft and chewy.
  2. Saute onions and garlic in olive oil until onions are translucent. Add zucchini, herbs and pepper. Stir until zucchini is tender.
  3. Mix egg beaters, feta and cottage cheese. Add parsley, tomato paste and soy sauce to bulgar and mix.
  4. Spray a 10x5 inch casserole with non-stick spray. Assemble the casserole. Layer bulgur mixture first, follow with vegetables then feta mixture.
  5. Top with tomato slices and cheddar cheese. Sprinkle with sesame seeds if using.
  6. Bake covered at 350 degrees F for 45 minutes. Uncover last 15 minutes. Let sit 10 minutes before serving.

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