Zucchini-Feta Bake Recipe

Name: Zucchini-Feta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup bulgur; 1 cup boiling water; 1 teaspoon olive oil; 2 cups chopped onions; 2 tablespoons minced garlic; 4 cups thinly sliced zucchini; 1/2 teaspoon oregano; 1/2 teaspoon basil; 1/2 teaspoon marjoram; 1/4 teaspoon pepper; 1/2 cup Egg Beaters egg substitute; 1 cup reduced-fat feta cheese, crumbled; 1 cup fat-free cottage cheese; 3/4 cup chopped fresh parsley; 1/4 cup tomato paste; 1 tablespoon soy sauce; 1 cup low-fat cheddar cheese; 1 medium peeled thin sliced tomatoes; 2 tablespoons sesame seeds (optional)

Servings: persons

3/4 cup bulgur
1 cup boiling water
1 teaspoon olive oil
2 cups chopped onions
2 tablespoons minced garlic
4 cups thinly sliced zucchini
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon marjoram
1/4 teaspoon pepper
1/2 cup Egg Beaters egg substitute
1 cup reduced-fat feta cheese, crumbled
1 cup fat-free cottage cheese
3/4 cup chopped fresh parsley
1/4 cup tomato paste
1 tablespoon soy sauce
1 cup low-fat cheddar cheese
1 medium peeled thin sliced tomatoes
2 tablespoons sesame seeds (optional)

1
Pour boiling water over bulgur and set aside until soft and chewy.
2
Saute onions and garlic in olive oil until onions are translucent.
3
Add zucchini, herbs and pepper.
4
Stir until zucchini is tender.
5
Mix egg beaters, feta and cottage cheese.
6
Add parsley, tomato paste and soy sauce to bulgar and mix.
7
Spray a 10x5 inch casserole with non-stick spray.
8
Assemble the casserole: Layer bulgur mixture first, follow with vegetables then feta mixture.
9
Top with tomato slices and cheddar cheese.
10
Srinkle with sesame seeds if using.
11
Bake covered at 350F for 45 minutes.
12
Uncover last 15 minutes.
13
Let sit 10 minutes before serving.

1094

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup bulgur, 1 cup boiling water, 1 teaspoon olive oil, 2 cups chopped onions, and more.

Yes, Zucchini-Feta Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini-Feta Bake

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