Pella Chronicle


January 16, 2013

Zucchini Feta Cheese Bake

Pella — 1 tablespoon olive oil

1/2 cup diced onions

3 garlic cloves, minced

2 teaspoons dried oregano

4 cups sliced zucchini (1/2-inch-thick)

1 (14-ounce) can diced tomatoes

1/2 teaspoon freshly ground black pepper

1/4 cup chopped pitted Kalamata olives

8 ounces crumbled feta cheese

1 tablespoon butter

1/4 cup seasoned breadcrumbs

1. Preheat oven to 350F.

2. Heat oil in a large nonstick skillet over medium heat. Add onions, garlic and oregano and saute 2 minutes. Add zucchini and saute 1 minute. Add tomatoes, pepper and olives. Remove form heat and spoon into a 1 1/2-quart casserole dish. Sprinkle cheese on top.

3. Melt butter in a small skillet. Add breadcrumbs, and cook until toasted, about 3 minutes. Sprinkle breadcrumbs on top of casserole.

4. Bake, uncovered, 10 minutes or until topping is golden brown and vegetables are tender.

Serves 6.

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