Courgette and Feta Bake

I  recently twice made this recipe from the cookbook New Recipes from Moosewood Restaurant. Called Zucchini-Feta Casserole, it’s a bit more like a bake.


I think I should have used a tin, rather than a pottery dish and then the base may have been crisp. The first time I made it I mis-read the recipe and mixed the egg mixture in with the bulgur wheat, so I put it all on top of the courgettes, before topping with tomatoes and cheese. It did actually taste just as good that way.

These quantities are for 2-3 people.

Sauté a cup of sliced onions and two cloves of chopped garlic in a little oil until the onions are translucent, add 3 cups thinly sliced courgettes, and cook until they are just tender, add a sprinkling of herbs, basil and marjoram, and some black pepper.

Place a scant half cup of bulgur in a bowl with the same volume of boiling water, and leave until the grain is tender and edible. Add ½cup chopped parsley, 1 tablespoon tomato paste and a good half a tablespoon of soy sauce to the bulgur. Mix well and put into the pie dish, firming it up a bit.

On top of the bulgur put the cooked vegetables.

Mix together an egg, ½cup of cottage cheese, and 3 ounces chopped feta cheese. Pour on top of the courgettes.

Slice a tomato or two over the egg mixture, and scatter with a little grated cheese.

Bake for about 45 minutes, at about 175°C uncovered for the last 15 minutes to brown the top.


Delicious! Serve with a crisp salad.