6 small zucchini (4-6 inches long); if your zucchini are closer to 3” each, you will need a few more
Olive oil for brushing
Salt and freshly ground pepper
1/4 cup Parmesan cheese (the cardboard kind in the green container)
1/4 cup dry bread crumbs
1 clove garlic, finely minced
1 teaspoon dry parsley or 1 Tablespoon chopped fresh parsley
1 Tablespoon olive oil
Bring a saucepan of water to a boil; add 2 teaspoons salt.
Put the zucchini in the boiling water and cook for one minute.
Remove the zucchini and cut in half lengthwise.
Place the zucchini halves on a baking sheet and brush the tops with a small amount of olive oil.
Salt and pepper each.
In a small bowl, mix the Parmesan cheese, bread crumbs, garlic, parsley, and olive oil.
It should be a little moist; if not, add a few drops more olive oil.
Divide the mixture between the zucchini halves and press on top.
Bake at 400°F for about 15 minutes, or until the bread crumb mixture is brown and crisp.
NOTE about Parmesan cheese: I rarely use the dried, finely ground kind in the green container. In fact, at our house we refer to it as “cardboard Parmesan” because it is packaged in a cardboard container and can sit on the shelf for years and still have the same flavor (or lack of) and texture as it did when freshly purchased. Ordinarily I consider this type of cheese a vile substitution for the high-quality Parmesan-type cheeses that are now available to us, however, in this dish, it is preferable to use because of the fine texture of the cheese. If you don’t want to use cardboard Parmesan, simply grind some from a fresh wedge of good Parmesan, making sure it is as fine as possible so it mixes well with the bread crumbs.