(Updated August 2008) I'm doing a summer project of updating all my recipes that don't have photos, and this method of cooking zucchini that I learned from my sister Valerie back in 2005 is an easy and delicious option if you have a garden that's producing a lot of zucchini. This version with a mild blend of low-fat cheese is something most of Val's very cute kids would gobble up, but if you want to make adult-friendly broiled zucchini rounds with cheese, just substitute a bit more assertive cheese like Mizithra or Parmesan. I think there are a number of cheeses that would work here.Click to continue reading