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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