Bulgur and feta cheese casserole

Ingredients for 6 servings:

• 2 onions
• 250 g bulgur
• 750 ml vegetable stock
• 4 m.-sized tomatoes
• 500 g zucchini
• 3 tbsp tomato paste
• 2 cloves garlic
• 200 g sheep’s cheese
• 1 tsp herbs de Provence
• olive oil
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Chop the onions and lightly roast them with the bulgur in 2 tablespoons of olive oil. Add the vegetable stock and simmer over low heat for 15 minutes until simmering. Meanwhile, add the tomatoes to a boiling pan, peel them, and dice them. Wash the zucchini, slice them, and sauté them in 2 tablespoons of olive oil. Add the tomato paste and crushed garlic, followed shortly thereafter by the diced tomatoes. Season with herbs, pepper, and a little salt. Dice the feta cheese and mix half of it with the bulgur and the vegetables. Transfer everything to a shallow baking dish and sprinkle with the remaining feta cheese. Bake in a preheated oven at 180°C (convection oven) for about 15 minutes.