- Wash zucchini and trim ends, but leave whole.
- Drop into boiling salted water with crumbled stock cubes.
- Cook 6 to 7 minutes until tender, but still crisp.
- Place in a greased, shallow ovenproof dish. Sprinkle with salt and pepper.
- Melt butter in a pan. Add breadcrumbs, chives and oregano.
- Stir over heat until crisp and golden brown.
- Remove from heat, add grated cheese and mix until combined.
- Sprinkle over zucchini.
- Bake, uncovered, in a moderate oven for 10 to 15 minutes.