Ingredients
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3/4 cup bulgur
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1 cup boiling water
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1 teaspoon olive oil
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2 tablespoons minced garlic
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4 cups thinly sliced zucchini
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1/2 teaspoon oregano
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1/2 teaspoon basil
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1/2 teaspoon marjoram
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1/4 teaspoon pepper
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1/2 cup Egg Beaters egg substitute
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1 cup fat-free cottage cheese
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3/4 cup chopped fresh parsley
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1/4 cup tomato paste
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1 tablespoon soy sauce
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1 cup low-fat cheddar cheese
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1 medium peeled thin sliced tomatoes
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2 tablespoons sesame seeds
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2 cups chopped onions
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1 cup reduced-fat feta cheese, crumbled
Instructions
- 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.
- Srinkle with sesame seeds if using.
- Bake covered at 350F for 45 minutes.
- Uncover last 15 minutes.
- Let sit 10 minutes before serving.