MIX kasha and egg white until well blended. Heat nonstick skillet on medium heat. Add kasha mixture; cook 3 minutes or until dry and grains have separated. Transfer kasha to small bowl; set aside.
MELT butter in medium skillet with tight-fitting lid. Add onion and garlic; cook and stir 3 minutes or until crisp-tender. Add zucchini and peppers; cook and stir an additional 3 minutes. Add kasha, cumin and broth; mix well.
BRING to boil; cover. Reduce heat to medium-low; simmer 10 minutes or until most of the liquid is absorbed. Let stand, covered, 10 minutes. Stir in cheese.