This vintage Pendle Hill recipe takes thin-sliced zucchini, blends it with garlic, onions, feta, and herbs, and tops it with cheddar to create a casserole that is simply delicious. Try it now, and remember it during the summer when garden vines are overflowing with zucchini.
¾ cup bulgur- ¾ cup boiling water
- 2 tablespoons vegetable oil
- 2 cups sliced onions
- 4 cloves garlic, pressed
- 6 cups thin sliced zucchini
- ½ teaspoons dried oregano
- ½ teaspoons dried basil
- 2 eggs
- 1 cup grated feta cheese
- 1 cup blended cottage cheese
- ½ cup chopped fresh parsley
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 cup grated cheddar cheese
- Place bulgur in a bowl and pour boiling water on it. Cover and set aside.
- Sauté onions and garlic until translucent. Add zucchini and herbs and sauté until zucchini is just tender.
- In one bowl lightly beat the eggs, then add feta and cottage cheese.
- In another bowl mix parsley, tomato paste and soy sauce to the soaked bulgur.
- Assemble the casserole in an oiled 9×9 baking dish. Layer the bulgur mixture, then the sautéed vegetables, then the feta and cheese combination. Top it off with the grated cheddar.
- Bake covered at 350 for 30 minutes. Uncover and bake another 20 minutes to brown the cheese topping. Serves 4-6.
