Broiled Zucchini

Allow one 6-8 inch zucchini per person. Wash, drop into enough boiling salted water to cover and simmer for 5 minutes. Lift from the water and cut in half lengthwise.  Arrange on a broiling pan placing cut surfaces up.  Score the tops with a sharp knife and coat lightly with butter (or olive oil). Sprinkle with seasoned salt or salt substitute and seasoned breadcrumbs and parmesan cheese. Dot with butter and place under a preheated broiler for a few minutes until lightly browned over entire surface.  (modified from Lois Burpee's Gardener's Companion and Cookbook)

NOTE: Peter and I had this without the breadcrumbs on quartered eightball zucchini and thought it was really good.  KATE