Cut squash in half, lengthwise.
Arrange cut-side-up in a baking dish into which it fits closely in a single layer.
Sprinkle with Seasoned Crumbs.
Drizzle evenly with the olive oil.
Bake, uncovered, at 350° about 40 minutes, or until zucchini is tender.
Baste occasionally with more olive oil if squash looks dry.
Serve hot or cold.
Variation: Use crumbs on broiled eggplant basted with olive oil; crookneck squash, halved and oiled; or green peppers, cut into quarters lengthwise with seeds and pith removed.