Description
These irresistibly cheesy garlic zucchini steaks combine tender, golden-browned zucchini with a flavorful garlic and red pepper oil, topped with melty mozzarella and Parmesan cheeses, then finished with fresh basil for a deliciously satisfying vegetarian side or light meal.
Ingredients
Scale
Vegetables
- 2 medium zucchini (choose fresh, firm zucchinis for the best texture)
- 4 cloves garlic (finely chopped or grated)
- 2 tablespoons fresh basil (torn; brings a refreshing herbal note to the dish)
Spices and Seasonings
- 1/4 teaspoon crushed red pepper flakes (for a mild kick; adjust to your spice preference)
- to taste kosher salt (enhances all the flavors beautifully)
Oils and Fats
- 4 tablespoons extra-virgin olive oil (divided; use high-quality oil for richness)
Cheeses
- 2 oz mozzarella cheese (shredded; about 1/2 cup)
- 1 oz Parmesan cheese (finely shredded; about 1/2 cup)
Instructions
- Prepare the zucchini: Slice the zucchinis in half lengthwise to create 4 steaks. Score the flesh lightly in a crisscross pattern, sprinkle with kosher salt, and let them rest for 15 minutes to draw out excess moisture, which helps prevent sogginess when cooking.
- Make the garlic oil: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped or grated garlic and crushed red pepper flakes, cooking for 1-2 minutes until fragrant. Remove the skillet from heat and transfer the garlic oil mixture to a bowl to set aside.
- Sear the zucchini: Add 1 tablespoon of olive oil to the same skillet. Pat the zucchini halves dry with a paper towel to remove moisture. Place them flesh-side down in the skillet and cook until golden brown, about 2-3 minutes. Transfer the zucchini to a baking sheet and repeat this process with the remaining zucchini, using the last tablespoon of olive oil.
- Coat and bake: Generously brush the zucchini steaks with the prepared garlic oil. Bake in a preheated oven at 425°F (220°C) for 8-10 minutes until the zucchini is tender and cooked through.
- Add cheese and broil: Evenly sprinkle shredded mozzarella and Parmesan cheeses over the hot zucchini steaks. Broil on high for 2-3 minutes until the cheeses melt, bubble, and develop a golden crust.
- Garnish and serve: Transfer the cheesy zucchini steaks to a serving platter. Sprinkle torn fresh basil and additional crushed red pepper flakes on top for an aromatic and spicy finish. Serve warm.
Notes
- To remove excess moisture from the zucchini, scoring before salting is key to prevent sogginess when cooked.
- Using high-quality extra-virgin olive oil enhances the richness and flavor of the dish.
- Adjust crushed red pepper flakes according to your spice preference or omit for a milder flavor.
- For a gluten-free version, all ingredients used here are naturally gluten-free.
- Serve these zucchini steaks as a flavorful vegetarian main course or alongside grilled meats for a balanced meal.
