Best use of zucchini I’ve found yet. Recipe from http://www.kalynskitchen.com/2007/09/parmesan-encrusted-zucchini-recipe.html, adapted from Vegetables Every Day. Four servings.
Ingredients:
4 medium zucchini, about 8-10 inches long
olive oil, for misting zucchini (and for mixing with butter if desired)
1 tsp. Italian Herb Blend (or your favorite seasoning blend)
1-2 T butter, melted
3/4 cup coarsely grated Parmesan cheese, more or less to taste
Instructions:
Preheat the broiler and adjust the rack so your pan will be about 6 inches away from the heat. Spray a large baking sheet with olive oil or non-stick spray.
Wash zucchini skins and pat dry, cut off stem and blossom end of each zucchini, and cut zucchini into lengthwise strips; then cut away the inner seedy white part of each piece. Cut the zucchini pieces into strips about 3 inches long.
Arrange zucchini on broiler pan in rows, close together, skin side down. Mist or brush the zucchini with a tiny amount of olive oil and season the zucchini with the Italian Herb Blend (or your favorite seasoning blend). Broil zucchini about 6 minutes, or until it’s starting to feel barely tender when you pierce it with a fork. (If your broiler is powerful I’d start checking after about 4 minutes. Remember the zucchini will cook more when you melt the cheese.)
When the zucchini is barely tender, remove the pan from under the broiler, brush zucchini with melted butter (or whatever combination of butter and olive oil you’re using, and sprinkle Parmesan cheese over the zucchini, trying to get most of the zucchini covered.
Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 6-8 minutes, or a little more or less, depending on how hot your broiler is and how close the pan is to the heat source. Serve hot or warm. There won’t be any leftovers, so you don’t need to worry about whether this will keep in the refrigerator.