Zucchini-Feta Casserole

The thing about the Moosewood Restaurant recipes (and Mollie Katzen's recipes) is that, for me, they require a small leap of faith. I think to myself, "I can totally see myself ordering that at a cafe, but I don't know if I would dare make it, let alone feed it to my family." But that little bit of fear is just what motivates me--and my curiosity. This recipe in particular. I read the ingredients:
bulgur, got it and have been wanting to use it
zucchini, have a few left
feta, need to use the rest in the fridge
cottage cheese, love it
tamari soy sauce, eek!
I couldn't imagine how all those things would go together and actually taste good. That's where my curiousity kicked in and I threw caution to the wind. And you know what? All things considered, it was fabulous. I loved it. Nate liked it. The girls tolerated it--even squash-gagging Camden. So there you go.
Be brave!
Zucchini-Feta Casserole
3/4 cup bulgur
3/4 cup boiling water

2 Tbsp olive oil
2 cups sliced onions (I just chopped up one large onion)
4 garlic cloves, minced or pressed (I just threw in a tsp of minced)
6 cups thinly sliced zucchini (I used the last two med/small ones in the fridge--goodbye garden!)
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried marjoram
1/8 tsp black pepper

2 eggs
1 cup feta cheese (5 oz)
1 cup cottage cheese
1/2 cup chopped fresh parsley
2 Tbsp tomato paste
1 Tbsp tamari soy sauce

1 cup grated cheddar cheese (3 oz)
2 medium tomatoes, thinly sliced (I didn't have, sob!)
1 1/2 Tbsp sesame seeds (optional)

1. Place bulgur in a bowl and pour the boiling water over it. Cover and set it aside until it has absorbed the water.
2. Saute the onions and garlic in the oil until translucent. Add the zucchini, dried herbs, and black pepper and saute on medium to low heat until zucchini is tender.
3. In a bowl, lightly beat eggs. Mix in feta and cottage cheese.
4. Add parsley, tomatoe paste and soy sauce to bulgur and mix well.
5. Assemble the casserole in an oiled 9x9 inch dish. Layer first the bulgur mixture, next the vegetables, and then the feta mixture. Top the casserole with grated cheddar cheese, tomato slices and a light sprinkling of sesame seeds.
6. Bake covered at 350 degrees for 45 minutes. For crustier cheese, uncover the casserole for the last 10-15 minutes. Let sit for 5-10 minutes before serving. Serve with a tossed salad.