Roasted Zucchini

INGREDIENTS
4       medium zucchini (about 1 pound)
1       tablespoon olive oil
1/2    teaspoon salt
1/2    teaspoon fennel seeds
1/2    teaspoon ground cumin seeds
1       tablespoon freshly grated Parmesan cheese

METHOD
Preheat the oven to 425 F degrees. Cut the zucchini into two parts lengthwise and then  slice crosswise into 1 1/2 to 2 inch pieces. Place into a large bowl, drizzle with the olive oil and sprinkle with the salt. Toss to coat all pieces as evenly as possible and transfer to a sided baking dish making sure the pieces are skin-side down. Roast for 18 minutes or until the zucchini begins to brown on the edges. Remove to the original bowl.

Change the oven setting to broil. Grind the fennel seeds to a powder, mix with the cumin  and sprinkle over the zucchini, evenly coating all pieces. Place back on the sided baking dish, skin side down, and broil for 3 to 4 minutes. Remove from the oven, transfer to a serving dish, sprinkle with the freshly ground Parmesan and serve immediately. Provides 2 to 3 servings.