Serve these as the star of an all-vegetable meal, or with chicken or lamb, or as a starter. Lots of options!
6 zucchini (courgettes)
Freshly ground black pepper
¾ cup panko crumbs
Finely grated zest ½ lemon
1 tsp chopped thyme or rosemary, or use a little of each
1 cup grated vintage cheddar cheese
1 Preheat oven to 200°C (400°F). Trim zucchini (courgettes) and cut in half lengthways. Score the surface of the flesh with a small knife. Transfer to a shallow ovenproof tin lined with baking (parchment) paper. Sprinkle with a little salt and pepper.
2 Mix panko crumbs, ¼ teaspoon of salt, lemon zest and thyme or rosemary together and sprinkle over zucchini halves. Top with cheese and slivers of butter, and grind over a little freshly ground pepper. Bake in the top third of the oven for 12-15 minutes, until golden. Serve hot.
Large zucchini tend to be watery. Look for even-sized firm specimens with glossy skin.