You are here: Home » Recipes » Zucchini Feta Cheese Bake Zucchini Feta Cheese Bake Recipe by Chef Steve Petusevsky Yield 4 servings Serve this Mediterranean dish over steaming orzo pasta. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1 tablespoon olive oil1/2 cup diced onions3 garlic cloves, minced1 tablespoon oregano, dried3 cups (1/2-inch-thick) slices zucchini1 cup diced tomatoes1/2 teaspoon freshly ground black pepper1/4 cup chopped pitted Kalamata olives4 ounces feta cheese, crumbled1/4 cup fresh coarse breadcrumbs1 tablespoon butter Instructions 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.