A great way to prepare any of the long (as opposed to round) summer squashes. Nice with any grilled meat or fish.
Preparation: 10 minutes, plus 15 to 18 minutes baking
6 zucchini about 6 inches long, unpeeled
1/4 cup olive or salad oil
1/2 cup fresh basil leaves, minced,
or 2 tablespoons dried basil
1/4 cup grated Parmesan cheese
Preheat the oven to 450° Fahrenheit. Rinse the zucchini, trim off the ends, and cut each in half, lengthwise. Cut these halves
in half again, creating 24 long wedges. Brush oil over all the cut surfaces, and roll the wedges in basil. Place the coated
wedges in an oiled baking dish. Cover loosely with aluminum foil. Bake uncovered 10 to 12 minutes, or until the zucchini is
tender when pierced with a fork. Sprinkle the Parmesan cheese over the wedges and bake, uncovered, another 5 minutes or
until the cheese begins to melt. Serve hot.