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zucchini feta casserole



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  • Carbohydrates: 530.4
  • Fats: 43.0
  • Dietary Fiber: 46.0
  • Minerals: 49.0
  • Proteins: 60.0
  • Vitamins: 73.0
  • Water: 14.0


  1. Place bulgur in a bowl and pour the boiling water over it
  2. Cover and set aside until it has absorbed the water
  3. Saute the onions and garlic in the oil until onions are translucent
  4. Add the zucchini
  5. Dried herbs
  6. And black pepper
  7. Saute on low to medium heat until zucchini is tender
  8. But not too soft
  9. In a bowl
  10. Lightly beat the eggs
  11. Mix in the feta and cottage cheese
  12. Add the parsley
  13. Tomato paste and soy sauce to the bulgur and mix well
  14. Assemble the casserole in a greased 9x9 casserole dish
  15. First layer the bulgur mixture
  16. Next the sauteed vegetables
  17. And then the feta mix
  18. Top the casserole with grated cheese and tomato slices
  19. Bake covered at 350 f for 45 minutes
  20. If you like the top crusty
  21. Uncover for last 15 minutes
  22. Remove from oven and wait 5-10 minutes before serving

Step 14

Total Time in Minute 75

Ingredients Count 18

cooking zucchini feta casserole

See More Relate Photo



Boiling water

Vegetable oil


Garlic cloves


Dried oregano

Dried basil

Dried marjoram

Black pepper


Feta cheese

Cottage cheese

Fresh parsley

Tomato paste

Tamari soy sauce

Cheddar cheese


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