I like zucchini, I really do, but two pounds of zucchini every Saturday (who had this CSA idea anyway? I blame you, Tammy, just as you predicted I would) is a LOT of squash, let me tell you. I have tossed them into impromptu vegetable curries, hidden them in soups, made Peter M's Kourkouto, and even pickled the damned things. It's an ongoing battle. Luckily I have a fall-back thing I do to them (it isn't really a recipe, it's a thing) that is so tasty and so more-ish that I forget I'm bitter as soon as I have the first bite.
I guess I should come up with a name for this thing and stop
referring to it as "that thing I do," but the obvious name is just boring. I mean, "Broiled Zucchini Halves with Parmesan" is hardly
exciting or catchy, but there you have it. That's what it is and I
don't care how simple and boring it might sound, I am telling you now,
it's really, really good. You end up with a crunchy fabulous treat which is a great substitute for garlic bread, and which delivers the same sort of satisfaction, PLUS you get to feel virtuous for having added more veggies to your plate. You can also do this with yellow summer squash, as pictured, but I prefer zucchini.
Here's what you do:
Clean and slice some zucchini in half, lengthwise. If you have giant monster zukes, then slice them into quarters, also lengthwise. Place them on an oven-proof dish and sprinkle them liberally with freshly ground black pepper and salt.
If it's winter, and you already have something in your oven, pop them in and let them bake for about 10 minutes. You want to just barely cook them, and you want them to have some crunch left. If it's summer and hot and you have an non-air conditioned apartment you can use the microwave-- cook them two minutes at a time and check on them. It will take more or less time, depending on how many you're working with.
Once they are partially cooked, sprinkle them with a little bit of chopped garlic and then grate lots and lots of fresh parmesan over them. Stick them under your broiler until the cheese starts to bubble a bit and turn golden.
Then pick them up and eat them with your fingers. Yum.