Parmesan Zucchini

This time of year zucchini is prolific and the cost has finally come down below $1.00 per pound, in fact, I was able to purchase some last week for $.50 per pound. This is a good vegetable side dish on a busy day and it compliments just about any main course. The Parmesan cheese, garlic salt and marjoram dress up a rather bland vegetable that is quickly cooked under the broiler. Blessings...

Recipe: 

1 small zucchini per person
olive oil
garlic salt
freshly ground black pepper
ground marjoram
freshly grated Parmesan cheese

1. Wash the zucchini, cut off ends and cut in-half lengthwise. Lay cut sides up on broiler pan.
2. Brush with olive oil using a small pastry brush. Sprinkle lightly with garlic salt, marjoram and a dash of pepper.
3. Broil with tops about 4 inches from heat for 6 minutes. Pierce with a fork to see how tender the zucchini is. If not tender enough for your taste, broil another minute or two, and check again.
4. Sprinkle with cheese and broil another minute. Be careful that the cheese doesn't burn.