Zucchini-Feta Casserole

INGREDIENTS

• 3/4 cup Bulgar wheat
• 3/4 cup boiling water
• 2 1/2 tablespoons vegetable oil
• 2 cups sliced onions
• 4 garlic cloves, minced
• 6 cups thinly sliced zucchini, rounds
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• pepper
• 2 eggs
• 1 cup grated feta cheese (5 oz)
• 1 cup cottage cheese
• 1/2-1 cup chopped fresh parsley
• 2 tablespoons tomato paste
• 1 tablespoon tamari soy sauce
• 1 cup grated cheddar cheese
• 2 medium Tomatoes, sliced thin
• 1 1/2 tablespoons sesame seeds