Sauté the onions and garlic in the oil in a large frying pan until the onions are just translucent. Add the zucchini, dried herbs and pepper, and continue to sauté on medium to low heat until the zucchini is tender, but not falling apart.
In a bowl, lightly beat the eggs. Mix in the feta and cottage cheese.
Add the chopped parsley, tomato paste, and soy sauce to the rice and mix well.
Assemble the casserole in an oiled 11×8 or 9×9 casserole dish. Layer first the rice mixture, next the sautéed vegetables, and then the feta mixture. Top with the grated cheddar and sliced tomatoes.
Bake covered at 350 degree for 45 minutes, uncovering the casserole for the final 15 minutes of baking.
