Zucchini Feta Cheese Bake

  • Yield 4 servings

Serve this Mediterranean dish over steaming orzo pasta.

Zucchini Feta Cheese Bake
Mark Boughton Photography / styling by Teresa Blackburn


1 tablespoon olive oil
1/2 cup diced onions
3 garlic cloves, minced
1 tablespoon oregano, dried
3 cups (1/2-inch-thick) slices zucchini
1 cup diced tomatoes
1/2 teaspoon freshly ground black pepper
1/4 cup chopped pitted Kalamata olives
4 ounces feta cheese, crumbled
1/4 cup fresh coarse breadcrumbs
1 tablespoon butter


  1. Heat oil in a large nonstick skillet over medium heat. Add the onions, garlic and oregano and saute 2 minutes or until softened. Add zucchini and continue to saute 1 minute.  Add the tomatoes, pepper and olives. Remove from heat and pour into a 1 1/2-quart casserole dish. Combine cheese and bread crumbs and sprinkle over vegetables; dot with butter. Bake, uncovered, 10 minutes or until topping is golden brown and vegetables are tender.




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