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3/4 cup bulgur wheat
1 cup of boiling water
2 tablespoons of olive oil
2 cups of chopped yellow onions
2 tablespoons of minced garlic
6 cups of thinly sliced zucchini
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon marjoram
1/8 teaspoon black pepper
1/2 cup egg substitute
1 cup of crumbled feta cheese
1 cup of low-fat cottage cheese
3/4 cup fresh chopped parsley
1/4 cup of tomato paste
1 tablespoon of soy sauce
1-2 cups grated Cheddar cheese
2 medium peeled and thinly sliced tomatoes
2 tablespoons of sesame seeds
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. Beat eggs and mix in Feta and cottage cheese. Add parsley, tomato paste, and soy sauce to bulgur and mix. Spray and 8x8 casserole with vegetable cooking spray. Assemble the casserole. Layer bulgur mixture first, follow with vegetables, then Feta mixture. Top with tomato slices, Cheddar cheese and sesame seeds. Bake, covered, at 350 degrees for 45 minutes. Uncover last 15 minutes. Let set 10 minutes before serving.