*  Exported from  MasterCook  *

                            Zucchini-Feta Bake

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Main Dish
                Low-Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4   c            Bulgur
   1       c            Boiling water
   1       ts           Olive oil
   2       c            Chopped onions
   2       tb           Minced garlic
   4       c            zucchini -- thinly sliced
     1/2   ts           Oregano
     1/2   ts           Basil
     1/2   ts           Marjoram
     1/4   ts           Pepper
     1/2   c            Egg Beaters® 99% egg substitute
     3/4   c            feta cheese -- lowfat crumbled
   1       c            nonfat cottage cheese
     3/4   c            Chopped fresh parsley
     1/4   c            Tomato paste
   1       tb           Soy sauce
   1       c            Lowfat cheddar cheese
   1       md           tomato -- peeled thinly sliced
   2       tb           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.
  
  From: Taste Without Waist; The Service League of Hickory NC, Inc.
  Typed for you by Kim Reese
  Nutritional Info: Calories 260 Fat 5.8g Carbohydrates 30.3g Protein 20.4g
CFF 20.5%



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