A sauce-simmered pork tenderloin leftover is used to make these sandwiches. On a chilly afternoon, they are excellent for kids of all ages. If preferred, serve the dish with extra sauce on the side.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup bulgur
- ¾ cup boiling water
- 2 ½ tablespoons vegetable oil
- 2 cups sliced onions
- 4 cloves garlic, minced
- 6 cups thickly sliced zucchini
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried marjoram
- ⅛ teaspoon ground black pepper
- 2 eggs
- 1 cup grated feta cheese
- 1 cup cottage cheese
- ½ cup chopped fresh parsley
- 2 tablespoons tomato paste
- 1 tablespoon tamari
- 1 cup grated Cheddar cheese
- 2 medium tomatoes, thinly sliced
- 1 ½ tablespoons sesame seeds (Optional)
Instructions
- Place bulgur in a bowl and cover with boiling water. Cover and set aside until water is absorbed.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square casserole dish.
- Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic and cook until just translucent, 3 to 5 minutes. Add zucchini, oregano, basil, marjoram, and black pepper. Cook until zucchini is tender but not falling apart, about 5 minutes more.
- Beat eggs lightly in a bowl. Add feta cheese and cottage cheese.
- Add parsley, tomato paste, and tamari to the bowl with the bulgur and mix well.
- Layer bulgur mixture, zucchini mixture, cheese mixture, Cheddar cheese, and tomato into the prepared casserole dish. Sprinkle sesame seeds on top. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 45 minutes.
- You may remove the cover for the final 15 minutes if a crustier cheese is desired.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 5 g |
| Protein | 15 g |
| Saturated Fat | 8 g |
| Sodium | 575 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |