3/4 c. bulgar
3/4 c. boiling water
2 1/2 tbsp. vegetable oil
2 c. sliced onion
4 garlic cloves (minced)
6 c. thinly sliced zucchini rounds
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/8 tsp. black pepper
2 eggs
1 c. grated feta cheese
1 c. cottage cheese
1 1/2 tbsp. sesame seed
1/2 - 1 c. chopped parsley
2 tbsp. tamari sauce
1 c. grated Cheddar cheese
2 med. tomatoes (thin slices)

Place bulgar in bowl and pour boiling water over it. Cover and set aside until water is absorbed and it becomes soft and chewy.

Saute onions and garlic in oil until onions are translucent. Add zucchini, dried herbs and black pepper. Continue to saute on medium low heat until zucchini is tender, but not falling apart.

In a bowl lightly beat the eggs. Mix in feta and cottage cheese. Add chopped parsley, tomato pate and soy sauce to the bulgar, mix well.

Assemble the casserole into an oiled 9x9 casserole dish. Layer bulgar mixture, then vegetables, then the feta mixture. Top with grated cheese, tomato slices and sprinkle of sesame seeds. Bake covered 350 degrees 45 minutes.

For crustier cheese, uncover the last 15 minutes of baking. This casserole is easier to serve after sitting 5-10 minutes.