Italian-baked zucchini

4 zucchini no longer than 6 inches (about 1 pound)
¼ cup olive oil
½ teaspoon salt, or to taste
½ teaspoon (freshly ground) black pepper, or to taste
1/3 cup grated or crumbled Romano, Parmesan or feta cheese
1/3 cup fine, dry breadcrumbs
1 tablespoon capers
1 teaspoon oregano
3 tablespoons vinegar

Heat the oven to 450 degrees. Trim the zucchini, and cut in rounds about ½ inch thick. Spread 1 tablespoon oil in the bottom of a 9-by-13-inch baking dish (or similar sized dish). Add zucchini, sprinkle with salt and pepper and drizzle another tablespoon of oil over it. Bake 10 minutes.

In the meantime, combine cheese, breadcrumbs, capers and oregano in a small bowl. Add the remaining oil, and stir to moisten the crumbs.

Remove zucchini from the oven, sprinkle with vinegar and stir. Sprinkle with breadcrumbs, then return to oven and reduce heat to 400 degrees. Bake 20 to 30 minutes. Serve with baked or grilled chicken and rolls or garlic bread.

Serves 4.

8 June 05 Courier Journal