6 months ago today I moved into my cute little house in this cute little development tucked into this very large city. I am close to everything, but you have to tell people it's there... it is truly hidden.
Here in Centre Park, Diane took pity on me and invited me to a monthly luncheon with other neighbors. Paydirt! Friends! Once a month I have lunch with these women. Generally someone picks a locally owned restaurant, but this time I wanted to thank them for including me and I made lunch.
I was asked for a couple of recipes and I thought they were all my blog. It turns out my zucchini dish was not, so here it is. No photo, perhaps I will take one the next time I make the dish.
Zucchini-Feta Dish
3/4 bulgur
3/4 cup boiling water
olive oil or butter
2 cups sliced mushrooms
4 cloves minced garlic
6 cups thin sliced zucchini
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. marjoram
2 eggs
1 cup crumbled feta
1 cup cottage cheese
1Tbl. dried parsley
2 TBL. catsup or tomato paste
2 TBL. Tamari sauce
1 cup grated cheddar
2 medium tomatoes sliced
1. Place bulgur in a bowl and pour boiling water over it. Cover and let sit for 20-30 minutes.
2. Sauce mushrooms and set aside.
3. Saute zucchini, garlic and herbs until soft, but not falling apart.
4. In a bowl lightly beat eggs, feta, and cottage.
5. Add parsley, tomato paste (catsup) and Tamara to bulgur. Mix.
Assembly:
1st: bulgur
2nd: mushrooms
3rd: zucchini (drain a bit if too much liquid)
4th: cottage-feta mixture
Now top it with cheese and sliced tomatoes
Bake covered at 350 for 45 minutes
I wanted this to be gluten-free so I substituted millet for bulgur. The difference is that you need to cook the millet, not soak it like you would the bulgur. To cook millet it is 1 part millet, 2 parts water or broth. Bring to a boil, add a little butter, cover and lower heat to simmer. Simmer for 15 minutes.