Description
These Cheesy Garlic Zucchini Steaks are a flavorful and easy vegetarian dish perfect for a quick dinner or appetizer. The zucchini is sliced and scored to absorb a fragrant garlic and red pepper oil, then pan-seared for a golden crust before being baked and broiled with melted mozzarella and Parmesan cheese. Finished with fresh basil and a sprinkle of crushed red pepper flakes, this dish offers a delightful combination of tender vegetables, savory cheese, and spicy notes in just 30 minutes.
Ingredients
Scale
Zucchini Steaks
- 2 medium zucchini
- Kosher salt
Garlic Oil
- 4 cloves garlic, finely chopped or grated
- 1/4 tsp crushed red pepper flakes, plus more for serving
- 4 Tbsp extra-virgin olive oil, divided
Cheese and Garnish
- 2 oz mozzarella, shredded (about 1/2 cup)
- 1 oz Parmesan, finely shredded (about 1/2 cup)
- 2 Tbsp fresh basil, torn
Instructions
- Prepare the Zucchini Steaks: Slice each zucchini in half lengthwise to create four steaks. Score the flesh side of each steak with diagonal cuts about 1/4 inch deep and 1/2 inch apart. Rotate 90 degrees and score again to form a crosshatch pattern. Season the zucchini steaks with 1 teaspoon kosher salt and let them sit for about 15 minutes to release moisture.
- Make the Garlic Oil: Preheat the oven to 425°F (220°C) and position the rack in the center. In a large skillet over medium heat, add 2 tablespoons of olive oil, garlic, and crushed red pepper flakes. Cook for 1 to 2 minutes until fragrant, then transfer the garlic oil to a small bowl.
- Sear the Zucchini: In the same skillet, heat 1 tablespoon of olive oil over medium-high heat. Pat the zucchini steaks dry with paper towels. Place two zucchini halves flesh side down in the skillet and cook until golden brown, about 2 to 3 minutes. Transfer them flesh side up to a baking sheet. Repeat with the remaining two zucchini halves and 1 tablespoon of olive oil.
- Bake the Zucchini: Brush the zucchini steaks generously with the prepared garlic oil. Bake in the preheated oven for 8 to 10 minutes, until the zucchini is tender.
- Broil with Cheese: Remove the baking sheet from the oven and top each zucchini steak with shredded mozzarella and Parmesan. Broil on high for 2 to 3 minutes until the cheese is melted and browned.
- Garnish and Serve: Transfer the zucchini steaks to a platter. Sprinkle with torn fresh basil leaves and additional crushed red pepper flakes if desired. Serve warm.
Notes
- Patting the zucchini dry before searing helps achieve a better crust.
- Adjust the amount of crushed red pepper flakes to control the spice level.
- For a gluten-free version, ensure all ingredients are certified gluten-free.
- This dish can be served as a side or vegetarian main course.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
