Recipe: Zucchini with Sage Crumbs


3 small zucchini
1 cup bread crumbs
4 -6 Tbsp. olive oil
12 sage leaves
2 cloves garlic
¼ cup freshly grated parmesan


Heat 4 Tbsp. olive oil in a small skillet. Add breadcrumbs and sage and cook over low heat, stirring frequently.  You may need to add more olive oil; the mixture should never look entirely dry nor soupy.  Cook until bread crumbs are toasty and sage is fried and crispy. Add garlic, finely minced or pressed, and stir. Remove from heat, and stir in parmesan. Cut squash in half lengthwise and place in a baking pan. Top with crumbs. Bake until tender, about 25 minutes.