Zucchini Pie with Onion Topping

Ingredients:

1/2 cup medium-size bulgur wheat
1-1/4 teaspoon salt, divided
3/4 cup boiling water
1 tablespoon extra virgin olive oil
3 large onions (or 1 large onion and 1 Spanish onion), thinly sliced
1-1/2 cups plain (unflavoured) soy milk
3/4 cups firm Japanese style tofu (from a brick pack)
3 tablespoons whole wheat pastry flour (or unbleached flour)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1-1/2 tablespoons whole-wheat couscous
2 medium zucchini, sliced thinly (about 2-1/2 cups)
paprika for garnish, optional

Procedure:

Mix the bulgur wheat and 1/4 teaspoon salt in a small bowl; pour in the boiling water, stir, and let stand until all the water is absorbed (about twenty minutes). Meanwhile heat the olive oil in a large skillet over medium heat. Sauté, stirring frequently to prevent sticking, until lightly browned, about ten to fifteen minutes. Remove from heat. Place the milk, tofu, flour, remaining teaspoon of salt, black pepper, and nutmeg into a blender or food processor and blend/process until smooth. Stir this mixture, along with the couscous, into the onions, mixing well. Preheat oven to 350 deg F. Lightly oil a 10-inch pie plate or round casserole dish. Spread the bulgur on the bottom, pressing it in as much as and smoothing out the top with a spatula or the back of a spoon. Top the bulgur with the zucchini slices, spreading out and layering with all the slices until the bulgur is completely covered. Carefully spread the onion mixture evenly on top of the zucchini layer, smoothing out the top with a spatula or back of a spoon. Sprinkle lightly with paprika if desired. Bake, uncovered, for 45 minutes. Remove from oven and allow to rest at stovetop for 15 to 20 minutes. Cut into wedges and serve. Makes 6 to 8 servings.