(This is not really bread, but you treat the zucchini as if you were using it to make garlic bread.)
Zucchini
Butter
Garlic powder
Onion powder
Italian dried seasoning mix
OR
Dill weed, dried or fresh
Parmesan
Let butter stand at room temperature until soft enough to work in other ingredients.
Wash each zucchini and trim off ends. Slice in half lengthwise.
If the Italian seasoning contains whole rosemary, crush it in a mortar and pestle. Add seasonings to butter. Spread cut side of zucchini with the butter mixture. Sprinkle with Parmesan.
Bake on foil-covered pan or cookie sheet in the oven (or toaster oven) at 350ø for 8-10 minutes, or until zucchini is done but not mushy (test with toothpick or fork).
Note:
1) You can use this recipe to make garlic bread (it's different with the dill weed, but good -- try it). Without the zucchini, of course. ;)
2) Unlike garlic bread, this is really not finger food. Much too greasy and juicy.
courtesy of:
