Description
These irresistibly cheesy garlic zucchini steaks combine tender, golden-brown zucchini halves with a fragrant garlic and red pepper oil, topped with melty mozzarella and Parmesan cheeses. Finished with fresh basil and a mild kick of crushed red pepper, this savory baked and broiled dish is perfect as a flavorful side or light vegetarian main.
Ingredients
Scale
Zucchini Steaks
- 2 medium zucchini (fresh and firm)
- Kosher salt, to taste
- 4 tablespoons extra-virgin olive oil (divided)
Garlic Oil
- 4 cloves garlic (finely chopped or grated)
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
Cheese Topping
- 2 oz mozzarella cheese (shredded; about 1/2 cup)
- 1 oz Parmesan cheese (finely shredded; about 1/2 cup)
Garnish
- 2 tablespoons fresh basil (torn)
- Additional crushed red pepper flakes (optional, for finishing)
Instructions
- Prepare the zucchini: Slice the zucchinis in half lengthwise to create 4 zucchini steaks. Lightly score the flesh in a crisscross pattern, sprinkle both sides with kosher salt, and let them sit for 15 minutes to draw out excess moisture.
- Make the garlic oil: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped garlic and crushed red pepper flakes, and cook for 1-2 minutes until fragrant. Remove the garlic oil mixture from the skillet and set aside in a bowl.
- Sear the zucchini: Add 1 tablespoon of olive oil to the same skillet. Pat the zucchini dry with paper towels to remove moisture. Place the zucchini halves flesh-side down in the skillet and cook for 2-3 minutes until golden brown. Transfer the seared zucchini to a baking sheet. Repeat with the remaining zucchini and remaining 1 tablespoon of olive oil.
- Coat with garlic oil and bake: Generously brush or spoon the prepared garlic oil over the zucchini steaks on the baking sheet. Preheat your oven to 425°F (220°C). Bake the zucchini for 8-10 minutes until they are tender and cooked through.
- Add cheese and broil: Sprinkle shredded mozzarella and Parmesan cheeses evenly over the baked zucchini. Switch your oven to the broil setting and broil the zucchini for 2-3 minutes, or until the cheese is melted, bubbling, and golden brown.
- Garnish and serve: Remove the cheesy zucchini steaks from the oven and transfer to a serving platter. Top with torn fresh basil and sprinkle with additional crushed red pepper flakes if desired, then serve immediately.
Notes
- Letting the zucchini sit with salt helps reduce moisture and creates a better texture when cooked.
- You can adjust the amount of crushed red pepper flakes to control the level of spice.
- Use high-quality extra-virgin olive oil for the best flavor.
- For a dairy-free version, omit the cheeses or substitute with plant-based alternatives.
- Serve the zucchini steaks as a side dish or a light vegetarian main course.
