Description
Cheesy Garlic Zucchini Steaks are a delightful and hearty vegetarian dish featuring tender zucchini slices scored and seared to a golden brown, brushed with fragrant garlic oil, then baked and broiled with a luscious blend of mozzarella and Parmesan cheeses. Enhanced with fresh basil and a kick of red pepper flakes, these steaks make a flavorful and satisfying appetizer or side dish.
Ingredients
Scale
Zucchini Steaks
- 2 medium zucchini (about 1 lb. total)
- 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 Topping
- 2 oz. mozzarella, shredded (about 1/2 cup)
- 1 oz. Parmesan, finely shredded (about 1/2 cup)
Garnish
- 2 tbsp. torn fresh basil
Instructions
- Prepare the zucchini steaks: Using a sharp knife, slice each zucchini in half lengthwise to create 4 steaks. Score the flesh side of each steak ¼ inch deep diagonally at ½ inch intervals. Then rotate the steaks 90° and score diagonally again to form a crosshatch pattern. This will help the zucchini cook evenly and absorb flavors.
- Season and rest: Sprinkle 1 teaspoon kosher salt over the scored flesh sides of the steaks. Let them sit for about 15 minutes to allow the zucchini to release moisture, which prevents sogginess during cooking.
- Make the garlic oil: Preheat your oven to 425°F and position a rack in the center. In a large skillet over medium heat, add 2 tablespoons of olive oil, the finely chopped garlic, and 1/4 teaspoon crushed red pepper flakes. Stir and cook for 1 to 2 minutes until the garlic is fragrant but not browned. Transfer the garlic-infused oil to a small bowl and set aside.
- Sear the zucchini: In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Pat the zucchini steaks dry with paper towels. Place two halves flesh side down in the hot skillet and cook undisturbed until golden brown on the bottom, about 2 to 3 minutes. Transfer the browned zucchini to a baking sheet, flesh side up. Repeat the searing process with the remaining two zucchini halves and 1 tablespoon olive oil.
- Brush with garlic oil and bake: Generously brush the scored flesh sides of the zucchini steaks with the prepared garlic oil. Bake them in the preheated oven until tender in the center, about 8 to 10 minutes.
- Add cheese and broil: Remove the baking sheet from the oven and evenly sprinkle the shredded mozzarella and Parmesan over the zucchini steaks. Turn on the oven broiler to high and broil the zucchini, watching carefully, until the cheese melts and turns golden brown, approximately 2 to 3 minutes.
- Garnish and serve: Transfer the cheesy zucchini steaks to a serving platter. Top with torn fresh basil and an extra pinch of crushed red pepper flakes to taste. Serve warm as a delicious appetizer or side dish.
Notes
- For best results, use medium-sized zucchini about 6 to 7 inches long for evenly sized steaks.
- Be careful not to burn the garlic while making the garlic oil; cook just until fragrant.
- Adjust the amount of crushed red pepper flakes based on your preferred spice level.
- You can substitute fresh mozzarella for a milder melt or Pecorino Romano for a sharper flavor instead of Parmesan.
- Serve these zucchini steaks immediately to enjoy the cheese at its meltiest and the zucchini tender but firm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: zucchini steaks, cheesy zucchini, garlic zucchini, vegetarian side dish, Italian vegetable recipe
