Low-Carb and Gluten-Free Parmesan Encrusted Zucchini

Ingredients

• 4 medium or 5 small zucchini
• Olive oil, for misting zucchini
• 1 tsp. Italian Herb Blend
• 1/4 C butter, melted
• 3/4 cup coarsely grated Parmesan cheese, more or less to taste

Directions

1. Heat the broiler, then move the oven rack so the baking sheet will sit about 6 inches from the heat. Line a large baking sheet with foil, or use non-stick spray instead if that is your preference.
2. Rinse the zucchini well and dry the skins. Trim off both ends, slice each zucchini lengthwise into 4 pieces, and then cut those pieces into sections about 3 inches long. Slice off the soft, seedy center from each piece.
3. Place the zucchini on the prepared pan in snug rows with the skin side facing down. Lightly mist or brush the pieces with olive oil, then sprinkle them with the Italian Herb Blend, or the seasoning blend you are using.
4. Broil the zucchini for about 6-8 minutes, just until a fork meets a little resistance but the pieces are beginning to soften. If your broiler runs hot, begin testing around 4-5 minutes, since the zucchini will continue cooking once the cheese goes on.
5. Once the zucchini is just tender, take the pan out from under the broiler. Brush the pieces with the melted butter, or the butter and olive oil mixture you are using, then scatter the Parmesan over the top, aiming to cover most of the zucchini.
6. Return the pan to the broiler and cook until the Parmesan has melted fully and turned nicely browned, about 4-5 minutes, adjusting a bit either way depending on the strength of your broiler and the pan’s distance from the heat.
7. Serve the zucchini hot or warm.