Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N x | Medium sized zucchini(s) |
| \N \N | (about 1/2 per person as a |
| \N \N | Side dish) |
| \N x | Garlic |
| \N x | Basil |
| \N x | Oregano |
| \N x | Salt |
| \N x | Pepper |
| \N x | Grated parmesan cheese, or |
| \N \N | Ff mozzarella if you prefer |
Wash the zukes and slice into planks about ⅛" to ¼" thick. I prefer not to peel them, but do sometimes if the skin is bruised or unattractive. If the zukes are large (long), cut the planks in half.
Arrange the planks on a baking sheet.
Crush the garlic (I cheat and use chopped garlic from a jar) and spread it on the zucchini. When in doubt, use more :) Sprinkle on a little basil and oregano, salt and pepper to taste.
Sprinkle on a little grated parmesan cheese.
Cook under the broiler 5 - 8 minutes until the zukes are tender, and the cheese is brown.
Serve hot, and don't count on leftovers! From: wallis@... (David Wallis). Fatfree Digest [Volume 10 Issue 9] Aug. 19, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV