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1
Preheat broiler.
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2
Score sides of zucchini with a channel knife starting at the top of the zucchini and scraping down in 3 straight lines around the zucchini each a third of the way around, creating a design in the skin of the zucchini.
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3
Slice the zucchini in 1/4-inch slices.
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4
Mix together the mayonnaise, Parmigiano-Reggiano and basil.
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5
Arrange the zucchini slices on foil covered baking sheet.
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6
Spread 1/2 teaspoon of the mixture on each slice of zucchini.
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7
Temperatures of ovens vary!
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8
It would be best for you to know how long your broiler takes to toast, so toast one with topping before toasting them all.
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9
Broil on the top rack of the oven about 2 inches from the heat.
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10
You want to be sure the mixture gets heated through and begins to turn very lightly golden indicating that the cheese is melting (about 30 seconds).
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11
Watch carefully as not to burn.
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12
Sprinkle with paprika and serve warm.
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13
The topping mixture may be made a day ahead and refrigerated until ready to use.
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14
Variations:
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15
1/4 cup chopped kalamata olives can be added to this mixture.
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16
Chopped red pepper can be used as a garnish for a more colorful combination once they are removed from the broiler.
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17
To add spice, omit basil and use chopped jalapeno and 1/2 cup chopped onion.
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18
Melba toast rounds can be substituted for zucchini.
