Cut each zucchini into four parts. To do this, first cut each zucchini across once, then cut each of the 2 sections lengthwise once. See the picture.

Place a large nonstick frypan on medium heat. Add 3 tablespoons oil and spread it. When hot is heated up, add the zucchini pieces in one layer. If there are extras, place them on top of the first layer. Sprinkle 1/2 teaspoon salt as evenly as possible on the zucchini pieces. Cover and cook for 2 minutes.

Lower the heat. Add 3 tablespoons of oil as evenly as possible, on top of the zucchini pieces. Sprinkle 1/2 teaspoon of coriander powder and 1/2 teaspoon of cayenne powder, as evenly as possible on top of the zucchini pieces.

Using a flat spatula, carefully turn the zucchini pieces over, one by one. Cook uncovered for 2 minutes.

Sprinkle 1/2 teaspoon salt as evenly as possible on the zucchini pieces. Sprinkle 1/2 teaspoon of coriander powder and 1/2 teaspoon of cayenne powder, as evenly as possible on top of the zucchini pieces.

Using the flat spatula, carefully turn the zucchini pieces over one more time, one by one. Cook for 1 minute, or until cooked but firm. Do not overcook. Turn off the stove.

Using a tablespoon of cooking oil, grease a 13 x 9 inches casserole dish. Place the zucchini pieces in a single layer in the casserole dish. See picture.

Sprinkle the grated cheese evenly on top of all the zucchini pieces.

Place the casserole dish in the middle rack of the oven, already set to Low Broil, and broil for a minute.

Check after every minute. When the zucchini tops are broiled to golden brown, switch off the oven. Immediately remove the casserole dish to the counter top or table top.

Serve hot on a bed of cooked rice or as a side dish with any many dish.