Cheesy Garlic Zucchini Steaks
A delicious and flavorful vegetarian dish featuring zucchini steaks smothered in garlic and cheese.
Ingredients
- 2 medium zucchini
- 4 cloves garlic finely chopped or grated
- 1/4 tsp. crushed red pepper flakes
- 4 Tbsp. extra-virgin olive oil divided
- 2 oz. oz. mozzarella shredded (about 1/2 cup)
- 1 oz. oz. Parmesan finely shredded (about 1/2 cup)
- 2 Tbsp. fresh basil torn
Instructions
- Slice each zucchini in half lengthwise to yield 4 steaks. Score the flesh side of each steak 1/4 inch deep diagonally at 1/2 inch intervals. Rotate the steaks 90° and score again diagonally to create a crosshatch pattern. Sprinkle the scored sides with 1 teaspoon salt and let the zucchini sit for 15 minutes to release moisture.
- Preheat the oven to 425°F and position a rack in the center. In a large skillet over medium heat, cook garlic, red pepper flakes, and 2 tablespoons of olive oil for 1 to 2 minutes, stirring until garlic is fragrant. Transfer the garlic oil to a small bowl.
- In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Pat the zucchini dry and place 2 halves flesh side down in the skillet. Cook until golden brown on the bottom, about 2 to 3 minutes, then transfer to a baking sheet flesh side up. Repeat with the remaining zucchini halves and the remaining 1 tablespoon olive oil.
- Brush the zucchini steaks with the prepared garlic oil. Bake in the preheated oven until tender in the center, about 8 to 10 minutes. Remove from oven and top with mozzarella and Parmesan.
- Set the broiler to high and broil the zucchini steaks, watching closely, until the cheese is melted and browned, about 2 to 3 minutes.
- Transfer the zucchini steaks to a serving platter. Top with torn basil and additional crushed red pepper flakes, as desired.
Notes
Letting the zucchini sit longer can help draw out more moisture, resulting in a less watery texture.