1. Preheat oven to 350.
2. 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 spoon into a 1 1/2 quart casserole dish. Sprinkle cheese on top.
3. Melt butter in a small skillet. Add breadcrumbs, and cook until toasted, about 3 minutes. Sprinkle breadcrumbs on top of casserole.
4. Bake, uncovered, 10 minutes or until topping is golden brown and vegetables are tender.
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