Zucchini Feta Casserole - Talley Farms Box

Ingredients

• Dinner
• 2 cups cooked brown rice (make ahead of time)
• 2 tablespoon olive oil
• 1 med/large onion, sliced thin in rings
• 4 garlic cloves
• 1 1/2 – 2 lbs. thinly sliced zucchini rounds (about 6 cups)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon black pepper
• 2 eggs
• 1 cup grated feta cheese (5 ounces)
• 1 cup cottage cheese
• 3/4 cup to 1 cup chopped fresh Italian parsley
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 cup grated cheddar cheese (3 ounces)
• 2 medium tomatoes, thinly sliced
• In a bowl, lightly beat the eggs. Mix in the feta and cottage cheese.
• Add the chopped parsley, tomato paste, and soy sauce to the rice and mix well.
• Assemble the casserole in an oiled 11×8 or 9×9 casserole dish. Layer first the rice mixture, next the sautéed vegetables, and then the feta mixture. Top with the grated cheddar and sliced tomatoes.
• Bake covered at 350 degree for 45 minutes, uncovering the casserole for the final 15 minutes of baking.
• Let sit for 5-10 minutes, then serve.
• Zucchini
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish