Cheesy Garlic Zucchini Steaks
Transform humble zucchini into an irresistible, cheesy dish that's perfect as a side or main course.
Ingredients
Zucchini Preparation
- 2 medium zucchini, fresh and firm
- 1 tsp Kosher salt to enhance the flavors
For the Garlic Oil
- 4 cloves garlic, finely chopped or grated for a robust punch
- 1/4 tsp crushed red pepper flakes plus more for garnish
- 4 Tbsp extra-virgin olive oil, divided rich and fruity
For the Topping
- 2 oz mozzarella, shredded (about 1/2 cup), creamy and melty
- 1 oz Parmesan, finely shredded (about 1/2 cup), providing a strong flavor
- 2 Tbsp fresh basil, torn for a fresh herbal note
Instructions
Preparation
- Slice each zucchini in half lengthwise to yield four 'steaks'. Score the flesh side diagonally at 1/4 inch deep and 1/2-inch intervals to create a crosshatch pattern. Season with about 1 tsp of Kosher salt and let sit for 15 minutes to draw out moisture.
Cooking
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, combine the chopped garlic, crushed red pepper flakes, and 2 Tbsp of olive oil. Sauté until fragrant, about 1-2 minutes.
- Transfer the garlic oil to a small bowl to preserve flavors.
- In the same skillet, increase heat to medium-high and add 1 Tbsp of olive oil. Pat the zucchini halves dry and cook, flesh side down, until golden brown, about 2-3 minutes. Transfer to a baking sheet with the flesh side facing up.
- Brush each zucchini steak with garlic oil and bake until tender, about 8-10 minutes.
- Sprinkle mozzarella and Parmesan over the zucchini steaks, switch the oven to broil, and broil until the cheese is melted and starts to brown, about 2-3 minutes.
- Transfer to a serving platter and top with torn fresh basil and additional red pepper flakes before serving.
Notes
For a richer garlic flavor, consider roasting whole garlic cloves alongside the zucchini. Experiment with different herbs or add a touch of lemon zest for a citrus note.