Bring water to a boil in a large saucepan. Add kasha, cover and cook over low heat until water is absorbed five to ten minutes. Remove from heat and fluff with a fork. Add remaining kasha ingredients and mix well.

Preheat oven to 350 degrees. In a large skillet, sauté onions in butter until soft. Add mushrooms and zucchini. Cover and cook over low-medium heat for five minutes. Add remaining mushroom ingredients. Mix well.

Combine both mixtures and mix well. Spread into a greased 9- x 13-inch (33- x 23-centimeter) pan. Bake for 35–40 minutes, uncovered. Sprinkle parsley over casserole five minutes before it’s done. Remove from oven and let sit for a few minutes before serving. Serve with a scoop of cottage cheese garnished with freshly chopped dill, on the side.