Usher in the zucchini season with these neat little vessels. They're tender and moist with a pungent, crunchy top. You might also attract a few young children to zucchini in the process. Let them sprinkle on the cheese and this may actually interest them in eating the final result.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Preheat the broiler. Melt the butter in a large cast-iron skillet or something similar with an ovenproof handle. Add the garlic and sautƩ over medium-low heat for about 30 seconds, being careful to let the garlic brown.
Step 2
Place the zucchini halves facedown in the garlic butter and sprinkle lightly with salt and pepper. SautƩ over medium high heat for about 5 minutes, or until the zucchini are just slightly tender when poked with a fork.
Step 3
Turn the zucchini over, and sprinkle generously with parmesan. (Don't worry if the parmesan spills into the pan. It will melt into additional, delicious crust.) Cook for just a minute or two longer, then transfer the skillet to the broiler.
Step 4
Broil for about 3 to 5 minutes, or until the cheese is melted and golden brown. Serve hot, and don't forget to scrape up the spilled parmesan from the bottom of the pan.
