Greekhini ~ Greek Zucchini Bake

My DH named this dish Greekhini because of the great Mediterranean flavors. It's particularly nice as a side or veggie main because it's not too cheesy and it has some texture to it. This would be easy to make  a few hours ahead and then pop in the oven for ten minutes while you get your kebabs off the grill, or the kid (goat) off the spit in your front yard.

1 T. olive oil

1/2 C. diced onions

3 garlic cloves, minced

1 T. oregano

4 C. (1/2-inch-thick) sliced zucchini

1 can diced tomatoes

1/2 t.fresh ground black pepper

1/4 C. chopped pitted Kalamata olives

6-8  ounces feta cheese, crumbled

1 T. butter

1/4 C. seasoned breadcrumbs

Heat oven to 350*
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 from heat and pour into an oiled 1 1/2-quart casserole dish. 
Sprinkle cheese on top.
Melt butter in skillet ( Just wipe out the one you used). Add bread crumbs and cook until toasty about 2 minutes. Sprinkle on top of casserole.
Bake, uncovered 10 minutes. Cook longer if you like yours softer.   

Recipe from Relish chef Steve Petusevsky 4/13