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Zucchini-Feta Bake

3/4 cup bulgur wheat
1 tsp olive oil
2 cups chopped onions
2 tbsp chopped garlic
4 cups sliced zucchini
1/2 tsp oregano
1/2 tsp basil
1/2 tsp marjoram
1/4 tsp pepper
1/2 cup egg beaters
1 cup lowfat feta cheese crumbled
1 cup fat free cottage cheese
3/4 cup chopped fresh parsley
1/4 cup tomato paste
1 tbsp soy sauce
1 cup lowfat cheddar cheese
1 tomato, sliced
2 tbsp sesame seeds (optional)

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


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