Place zucchini on baking pan skin side down and brush with olive oil.
Mix panko, garlic salt, oregano and Parmesan cheese in bowl.
Sprinkle panko or breadcrumbs mixture over the zucchini.
Spread sliced cherry tomatoes on top of the zucchini.
Bake for 15-20 minutes or until browned.
Notes
Panko is a type of breadcrumb commonly used in Asian dishes. It contains no crusts, has larger flakes and tends to be more coarse and crispier than ordinary breadcrumbs.