Zucchini Feta Casserole (A Moosewood Favorite)

This recipe comes from the legendary Moosewood Cookbook, inspired by the Moosewood Restaurant in Ithaca, New York. I dined here countless times while I was at Cornell.

This casserole is warm, flavorful and perfect for fall or winter. Over the years, I’ve adapted it slightly by swapping the bulgur for quinoa and skipping the tamari, and it still comes out delicious every time.

It also ties beautifully into Doug’s plant-based theme this month. It is hearty enough to stand on its own and makes a great vegetarian main dish or side. Let’s get cooking.

Zucchini Feta Casserole

Ingredients

• ¾ cup bulgur(or use 1½ cups cooked quinoa, my preferred version)

• ¾ cup boiling water

• 2½ tablespoons vegetable oil

• 2 cups sliced onions

• 4 garlic cloves, minced or pressed

• 6 cups thinly sliced zucchini rounds

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• ½ teaspoon dried marjoram

• ⅛ teaspoon black pepper

• 2 eggs

• 1 cup grated feta cheese (about 5 ounces)

• 1 cup cottage cheese

• ¾ to 1 cup chopped fresh parsley

• 2 tablespoons tomato paste

• 1 tablespoon tamari(I skip this — optional)

• 1 cup grated cheddar cheese (about 3 ounces)

• 2 medium tomatoes, thinly sliced

Directions

1. Prepare the bulgur or quinoa

Place bulgur in a bowl and pour the boiling water over it. Cover and let it sit until the water is absorbed and the grains are soft.If using quinoa, cook it separately and skip this step.

2. Sauté the vegetables

Heat the oil in a large pan. Sauté the onions and garlic until the onions are translucent.Add the zucchini, oregano, basil, marjoram and black pepper. Continue cooking on medium-low heat until the zucchini is tender but not mushy.

3. Make the cheese mixture

In a separate bowl, lightly beat the eggs.Add the feta and cottage cheese and mix gently.

4. Combine the base layer

Stir the parsley, tomato paste and optional tamari into the bulgur (or quinoa).

5. Assemble the casserole

Oil a 9 x 9–inch baking dish.Layer in this order:

1. Bulgur/quinoa mixture

2. Sautéed vegetables

3. Egg and cheese mixture

Top with cheddar cheese and layer the sliced tomatoes over the top.

6. Bake

Cover and bake at 350°F for 45 minutes.For a crispier top, uncover for the last 15 minutes.

7. Rest before serving

Let the casserole sit for 5 to 10 minutes before cutting.It holds together beautifully and tastes even better the next day.