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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


  • 3/4 cup bulgur wheat
  • 1 olive oil
  • 2 teaspoons onions, chopped
  • 2 tablespoons garlic, chopped
  • 4 cups 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 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. Add zucchini, herbs and pepper. Stir until zucchini is tender.
  3. Mix egg beaters, feta and cottage cheese. Add parsley, tomato paste and soy sauce to bulgar and mix.
  4. Spray a 10x5-inch casserole with non-stick spray. Assemble the casserole. Layer bulgur mixture first, and then follow with vegetables then feta mixture.
  5. Top with tomato slices and cheddar cheese. Sprinkle with sesame seeds if using.
  6. Bake covered at 350 degrees F for 45 minutes. Uncover last 15 minutes. Let sit 10 minutes before serving.

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This recipe was a delicious light summer meal. Very satisfying and healthy, too. Easy to make, simple ingredients.


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