2011 February

3/4 cup bulgur wheat
3/4 cup water
1/2 cup chopped fresh parsley
2 Tbs tomato paste
1 Tbs tamari (or soy sauce or Bragg’s Liquid Aminos)
6 cups thinly sliced zucchini
2 cups thinly sliced onions
4 cloves garlic, minced
about 2 Tbs olive oil
1/2 tsp dried oregano
1/2 tsp dried basil (or use chopped fresh to taste)
1/8 tsp pepper
2 eggs (I suggest organic)
1 cup crumbled feta cheese
1 cup small curd cottage cheese

Put bulgur in small pot, cover with boiling water, cover pot and let stand until all water is absorbed (about ten minutes). When bulgur is ready, stir in parsley, tomato paste, and tamari. Press this mixture into the bottom of a lightly greased (or sprayed) 8X8 baking dish.

Meanwhile saute zucchini, onions, and garlic in olive oil until soft but not overcooked. Add oregano, basil, and pepper when vegetables are almost done and mix in well. Spoon this mixture over bulgur.
In medium bowl, beat eggs lightly by hand, and then stir in feta and cottage cheese. Pour over other casserole layers. Garnish as desired.

Bake at 350 for 30 minutes covered with foil. Then remove foil and bake about 15 minutes more (until top layer is slightly browned and looks set). Let stand a few minutes before cutting into squares for serving.

A big, colorful salad accompanies the dish nicely.