Zucchini Feta Cheese Bake

Zucchini Feta Bake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


1tablespoon olive oil
1/2cup diced onions
3 garlic cloves, minced
1tablespoon oregano, dried
3cups (1/2-inch-thick) slices zucchini
1cup diced tomatoes
1/2teaspoon freshly ground black pepper
1/4cup chopped pitted Kalamata olives
4ounces feta cheese, crumbled
1/4cup fresh coarse breadcrumbs
1tablespoon 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.
  2. Combine cheese and bread crumbs and sprinkle over vegetables; dot with butter.
  3. Bake, uncovered, 10 minutes or until topping is golden brown and vegetables are tender.

Zucchini Feta Cheese Bake


Nutritional Info *per serving

  • Calories 251
  • Fat 18g
  • Cholesterol 50mg
  • Sodium 812mg
  • Carbohydrate 15g
  • Fiber 2g
  • Protein 11g