Low-Carb and Gluten-Free Parmesan Encrusted Zucchini

Directions

Preheat the broiler and adjust the rack so your pan will be about 6 inches away from the heat. Cover a large baking sheet with foil . Wash zucchini skins and pat dry, cut off stem and blossom end of each zucchini, and cut zucchini into four lengthwise strips and cut the zucchini pieces into strips about 3 inches long. Then cut away the inner seedy part of each piece. 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 . Broil zucchini about 6-8 minutes, or until it’s starting to feel barely tender when you pierce it with a fork. When the zucchini is barely tender, remove the pan from under the broiler, brush zucchini with melted butter , 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 4-5 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.