Zucchini Feta Casserole

Serving size:
 6 Servings

Ingredients

    • 6 c
    • zucchini (sliced thinly)
    • 2 c
    • bulgur
    • 1
    • yellow onion (large, minced)
    • 3 clv
    • garlic (minced)
    • 1 t
    • marjoram
    • 1⁄2 t
    • oregano
    • 8 oz
    • feta cheese (crumbled)
    • 4
    • eggs (large)
    • 1 c
    • half and half (or milk)
    • 1⁄2 c
    • cheddar cheese (grated)
    • 8 T
    • tomato paste
    • 1⁄4 c
    • tamari
    • 1 T
    • olive oil
    • 1⁄2 c
    • parsley (minced)
    • 1
    • tomato (sliced in half moons)
    •  
    • salt and pepper (to taste)
Prep
20 minutes
Ready in
20 minutes

Description

Zucchini and onions layered over an herb Bulgar crust, topped with a custard of cream, eggs and crumbled feta

Instructions

To prepare crust reconstitute the bulgur by steaming with an equal amount of water until tender. Add tomato paste, tamari, and chopped parsley and mix well. Layer evenly in bottom of 9x13-inch baking pan. Sauté onions, zucchini, garlic, and spices in olive oil. Drain well and spread on top of bulgur mixture in pan. Make a quiche-like mixture by mixing feta, eggs, and cream. Pour over veggies and bulgur. Sprinkle the top with cheddar cheese and layer with sliced tomatoes as garnish. Bake covered 25 minutes at 350º, uncover, and bake additional 10 minutes to brown.

Course: