Thomas Keller Roasted Zucchini with Cheesy Breadcrumbs

Cut the zucchini in half longways and then score the cut side in a crosshatch pattern. Sprinkle generously with kosher salt and let it sit for 10-15 minutes to draw out the moisture. This prevents a soggy zucchini. Preheat the oven to 450 degrees while the zucchini sits. Press a paper towel gently on the cut side of the zucchini until dry. Heat the avocado oil in cast iron skillet over medium heat. Add the zucchini and cook for about 5 minutes until dark brown. Place the skillet in the oven for 10-15 minutes (original recipe says 20-30 but I prefer my zucchini more tender). While it bakes, heat olive oil in a skillet over medium heat. Add the breadcrumbs and seasonings and stir in the pan until golden brown and toasted. Set aside in a bowl and toss with parmesan cheese. Sprinkle the zucchini with the breadcrumbs and some fresh herbs, like oregano.