Zucchini Garlic Cheese (Print Version)
Ingredients:
01 -
2 medium zucchinis.
02 -
Kosher salt.
03 -
4 cloves garlic, finely chopped or grated.
04 -
1/4 tsp crushed red pepper flakes, plus more for serving.
05 -
4 tbsp extra-virgin olive oil, divided.
06 -
2 oz mozzarella cheese, shredded (about 1/2 cup).
07 -
1 oz Parmesan cheese, finely shredded (about 1/2 cup).
08 -
2 tbsp fresh basil, torn.
Instructions:
01 -
Using a sharp knife, slice each zucchini in half lengthwise to create 4 'steaks.' Score the flesh side of each steak 1/4' deep diagonally at 1/2' intervals. Rotate the steaks 90 degrees and score diagonally again to form a crosshatch pattern. Season the steaks on the scored sides with 1 teaspoon of salt. Let them sit for about 15 minutes to release moisture.
02 -
Place a rack in the center of the oven and preheat it to 425°F (220°C).
03 -
In a large skillet over medium heat, cook the garlic, red pepper flakes, and 2 tablespoons of olive oil, stirring until the garlic is fragrant, about 1 to 2 minutes. Scrape the garlic oil into a small bowl.
04 -
In the same skillet over medium-high heat, heat 1 tablespoon of olive oil. Pat the zucchini dry. Arrange 2 halves flesh side down in the skillet and cook until golden brown on the bottom, about 2 to 3 minutes. Transfer to a baking sheet flesh side up. Repeat with the remaining zucchini and 1 tablespoon of olive oil.
05 -
Brush the zucchini steaks with the garlic oil. Bake until the zucchini is tender in the center, about 8 to 10 minutes. Top with mozzarella and Parmesan cheeses.
06 -
Heat the broiler on high. Broil, watching closely, until the cheese is melted and browned, about 2 to 3 minutes.
07 -
Transfer the zucchini to a platter. Top with torn basil and more crushed red pepper flakes before serving.
Notes:
01 -
Enjoy these flavorful and cheesy zucchini steaks, perfect for a summer side dish or light main course. The combination of garlic, red pepper flakes, and melted cheeses makes this dish a crowd-pleaser.