Zucchini Feta Cheesy Casserole
This cheesy low-fat casserole is the perfect vegetarian entree or side-dish. Try using fresh herbs to bring to life your Zucchini-Feta Cheesy Casserole. Toss in some eggplant to add some extra flavor and color to the dish.
Preparation Time15 min
Cooking Time1 hr
Cooking MethodCasserole
Ingredients
- 3/4 cup bulgur wheat
- 1 olive oil
- 2 teaspoon onions, chopped
- 2 tablespoon garlic, chopped
- 4 cup zucchini, sliced
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon marjoram
- 1/4 teaspoon pepper
- 1/2 cup Egg Beaters
- 1 cup low fat feta cheese, crumbled
- 1 cup fat free cottage cheese
- 3/4 cup fresh parsley, chopped
- 1/4 cup tomato paste
- 1 tablespoon soy sauce
- 1 cup low fat cheddar cheese
- 1 tomato, sliced
- 2 tablespoon sesame seeds (optional)
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, and then follow with vegetables then feta mixture.
- Top with tomato slices and cheddar cheese. Sprinkle with sesame seeds if using.
- Bake covered at 350 degrees F for 45 minutes. Uncover last 15 minutes. Let sit 10 minutes before serving.