Description
Cheesy Garlic Zucchini Steaks are a delightful and hearty vegetarian dish featuring fresh zucchini sliced into thick steaks, seasoned and seared to golden perfection, then baked with a blend of mozzarella and Parmesan cheese for a melty topping. Enhanced with garlic-infused olive oil, a hint of crushed red pepper flakes, and fresh basil, this recipe is perfect for a quick and flavorful side or a light main dish.
Ingredients
Scale
Zucchini Steaks
- 2 medium zucchini
- Kosher salt (1 tsp for seasoning)
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 fresh basil, torn
Instructions
- Prepare Zucchini Steaks: Slice each zucchini in half lengthwise to create 4 steaks. Using a knife, score the flesh side of each steak about 1/4 inch deep diagonally at half-inch intervals. Then rotate the steak 90° and score again to create a crosshatch pattern. Season all sides with kosher salt and let the zucchini rest for about 15 minutes to draw out moisture.
- Make Garlic Oil: Preheat your oven to 425°F (220°C) with a rack positioned in the center. Meanwhile, heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add the finely chopped garlic and crushed red pepper flakes, cooking until fragrant, about 1 to 2 minutes. Remove from heat and transfer the garlic oil to a small bowl to be used later.
- Sear Zucchini Steaks: In the same skillet, heat 1 tablespoon of olive oil over medium-high heat. Pat the zucchini steaks dry to remove excess moisture. Place two zucchini halves flesh side down in the skillet and cook until golden brown and slightly caramelized, about 2 to 3 minutes. Transfer these to a baking sheet with the flesh side facing up. Repeat this process with the remaining zucchini halves, using the remaining 1 tablespoon of olive oil.
- Brush and Bake: Brush the tops of the zucchini steaks with the prepared garlic oil. Place the baking sheet in the preheated oven and bake until the zucchini steaks are tender, around 8 to 10 minutes. After baking, evenly sprinkle the shredded mozzarella and Parmesan cheeses on top of each steak.
- Broil to Finish: Switch your oven to broil on high. Broil the zucchini steaks until the cheese is melted, bubbly, and beginning to brown, about 2 to 3 minutes. Carefully remove from the oven.
- Garnish and Serve: Transfer the cheesy zucchini steaks to a platter. Top with torn fresh basil leaves and additional crushed red pepper flakes if desired. Serve warm as a savory side dish or light vegetarian main.
Notes
- Scoring the zucchini helps it cook evenly and allows the seasoning and garlic oil to penetrate better.
- Patting the zucchini dry before searing ensures a nice golden-brown crust.
- Watch closely during broiling to prevent burning the cheese.
- This recipe can be easily doubled for larger groups.
- For a spicier kick, increase crushed red pepper flakes or add a pinch of cayenne.
