All the ingredients are gluten-free of course, and this dish does not take long to prepare. It makes for a good gluten-free main course, or gluten-free side dish, just by varying the portions served with a meal. I find it plenty satisfying as a main dish in a meal. And, it should be rather healthy in its vegetarian state.
Basically, start out with some young fresh zucchinis. Smaller ones work best, since they are tender and the seeds are not too developed, plus their size is just right for splitting lengthwise in half (as the one in the picture was done) while not producing overly thick pieces.
Bake in a 400-degree oven for about 30 minutes (will vary based on the size of zucchini, etc - if thick zucchini, you'll probably want to lower oven temperature and bake longer so as not to burn cheese). Remove and serve warm. This is bound to be a recipe you will like, especially if you are a fan of zucchini and/or pesto.