Grilled Zucchini With Herbed Crumbs
[Vegan]

To Make the Zucchini:

1. Cut each zucchini in half vertically. Brush zucchini with olive oil on both sides.
2. Brush a grill pan with olive oil and place over medium-high heat.
3. When the pan is hot add the zucchini cut side down in one layer and cook, shaking the pan gently a few times, until the cut side is golden brown.
4. Turn the zucchini over and cook on the other side only until it’s just cooked. You can test by inserting a knife into the zucchini to see if it's soft and cooked through. When it is done, remove from heat, transfer the zucchini to a serving platter, and keep warm.

To make the Herbed Crumbs:

1. Add the oil to a small skillet and heat.
2. Add the bread crumbs and toast them, stirring to moisten them all with the oil.
3. Add the thyme and parsley. It is ready when the crumbs are toasted and are turning golden.

To Serve:

1. Divide the zucchini among the serving plate or a platter.
2. Sprinkle the crumbs generously over the zucchini.
3. Sprinkle with fleur de sel or another good-quality coarse sea salt and serve warm.