Zucchini-Feta Casserole

Ingredients

34 cup bulgur
34 cup boiling water
1 12 tablespoons vegetable oil
2 cups onions, sliced,
4 garlic cloves, minced,
6 cups zucchini, thinly sliced into rounds
12 teaspoon oregano, dried
12 teaspoon basil, dried
12 teaspoon marjoram, dried
18 teaspoon black pepper
2 eggs
1 cup feta cheese, grated,
1 cup cottage cheese
12-1 cup parsley, chopped, fresh,
2 tablespoons tomato paste
1 tablespoon tamari soy sauce
1 cup cheddar cheese, grated,
2 medium tomatoes, sliced, thinly

Directions

Place bulgur in a bowl and pour the boiling water over it.
Cover and set aside until it has absorbed the water.
Saute the onions and garlic in the oil until onions are translucent.
Add the zucchini, dried herbs, and black pepper; saute on low to medium heat until zucchini is tender, but not too soft.
In a bowl, lightly beat the eggs.
Mix in the feta and cottage cheese.
Add the parsley, tomato paste and soy sauce to the bulgur and mix well.
Assemble the casserole in a greased 9X9 casserole dish.
First layer the bulgur mixture, next the sauteed vegetables, and then the feta mix.
Top the casserole with grated cheese and tomato slices.
Bake covered at 350 F for 45 minutes.
If you like the top crusty, uncover for last 15 minutes.
Remove from oven and wait 5-10 minutes before serving.