Description
Tender cheesy zucchini steaks that are flavorful and easy to make.
Ingredients
Scale
- 2 medium zucchinis
- 4 cloves garlic, finely chopped or grated
- 1/4 teaspoon crushed red pepper flakes, plus more for serving
- Kosher salt
- 4 tablespoons extra-virgin olive oil, divided
- 2 oz mozzarella cheese, shredded (about 1/2 cup)
- 1 oz Parmesan cheese, finely shredded (about 1/2 cup)
- 2 tablespoons fresh basil, torn
Instructions
- Using a sharp knife, slice each zucchini in half lengthwise to create 4 ‘steaks.’ Score the flesh side in a crosshatch pattern. Season with salt and let sit for 15 minutes to release moisture.
- In a large skillet over medium heat, cook the garlic, red pepper flakes, and 2 tablespoons of olive oil until fragrant, about 1-2 minutes. Transfer to a small bowl.
- Heat 1 tablespoon olive oil in the same skillet. Pat zucchini dry and cook 2 halves flesh side down until golden brown, about 2-3 minutes. Transfer to a baking sheet. Repeat with remaining zucchini and oil.
- Brush zucchini with garlic oil. Bake at 425°F until tender, about 8-10 minutes. Top with mozzarella and Parmesan cheeses.
- Broil until cheese is melted and browned, about 2-3 minutes. Transfer to platter and top with torn basil and additional red pepper flakes.
Notes
- For extra flavor, add more herbs or spices as desired.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking and Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 steak
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg