Top and tail the zucchinis, wash, dry and cut into sticks, 5cm (2 inches) long. Heat the oil and butter in a large shallow pan, add the chopped shallot and cook over a low heat until softened.
Add the zucchinis and cook for a few minutes over a high heat, then reduce it to medium. Add the tomatoes, mashed with a fork, season with salt and pepper. Cook until the zucchinis are tender, adding a little stock if necessary.
Add the halved and stoned olives, oregano and parsley. Cube the Mozzarella cheese and scatter over the top. Cover the pan; switch off the heat and leave to rest for a few minutes before serving.
PREPRATION TIME: 40 minutes
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