Ingredients:

  • 2 lbs zucchini, sliced into 1/4-inch rounds
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 cup crumbled feta cheese
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs

Instructions:

  1. Toss the sliced zucchini with 1 tsp of kosher salt in a colander and let it sit for 10 minutes to draw out excess moisture. Pat the slices dry with a paper towel.
  2. In a large mixing bowl, combine the dried zucchini, diced onion, minced garlic, olive oil, oregano, and red pepper flakes. Gently fold in the crumbled feta and halved Kalamata olives.
  3. Spread the mixture evenly into a 9x13-inch baking dish. Top with a layer of grated Parmesan cheese and Panko breadcrumbs.
  4. Bake at 400°F (200°C) for 35-40 minutes until the edges are mahogany-colored and the cheese has formed a golden, bubbling crust.