Balkan Casserole

Submitted by Colette Parry

Adapted from New Recipes by Moosewood Restaurant

This is one of my favorite rainy-day dinners. It's vegetarian but doesn't compromise on flavor and can be bulked up or lightened up with different vegetables - although the onion and zucchini are essential. If your 8x8 casserole dish isn't deep enough to contain the cassrole, use a larger dish or pop a cookie sheet under it in the oven to catch any overflow.

Cooking Instruction

1. 1. Finely chop onion and set aside. Dice zucchini and set aside. Mince garlic. Dice carrot and microwave for a minute and a half.
2. 2. Preheat oven to 425 degrees.
3. 3. Measure bulgur wheat into measuring pitcher, pour boiling water overtop. Cover and set aside until the wheat has absorbed the water, about 10 minutes.
4. 4. Heat onion in frying pan with olive oil until translucent. Add zucchini, carrots, garlic, and herbs de provence and cook until zucchini is tender.
5. 5. Stir soy sauce and tomato paste into bulgur wheat.
6. 6. Pour bulgur mix into bottom of 8x8 casserole dish and press flat. Spread zucchini-onion mix overtop.
7. 7. In a small bowl, mix ricotta, feta, and eggs with salt. Spread cheese mix on top of casserole.
8. 8. Bake at 425 degrees for 20 minutes, until cheese topping is lightly browned and casserole heated through.
9. 9. Serve warm. Store covered and refrigerated for up to two weeks.