Cheesy Garlic Zucchini Steaks (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium zucchinis
→ Aromatics & Seasonings
02 -
4 cloves garlic, finely chopped or grated
03 -
1/4 teaspoon crushed red pepper flakes, plus more for serving
04 -
Kosher salt
05 -
4 tablespoons extra-virgin olive oil, divided
→ Cheese & Garnish
06 -
2 oz mozzarella cheese, shredded (about 1/2 cup)
07 -
1 oz Parmesan cheese, finely shredded (about 1/2 cup)
08 -
2 tablespoons fresh basil, torn
# Instructions:
01 -
Using a sharp knife, slice each zucchini in half lengthwise to create 4 'steaks.' Score the flesh side in a crosshatch pattern. Season with salt and let sit for 15 minutes to release moisture.
02 -
In a large skillet over medium heat, cook the garlic, red pepper flakes, and 2 tablespoons of olive oil until fragrant, about 1-2 minutes. Transfer to a small bowl.
03 -
Heat 1 tablespoon olive oil in same skillet. Pat zucchini dry and cook 2 halves flesh side down until golden brown, about 2-3 minutes. Transfer to baking sheet. Repeat with remaining zucchini and oil.
04 -
Brush zucchini with garlic oil. Bake at 425°F until tender, about 8-10 minutes. Top with mozzarella and Parmesan cheeses.
05 -
Broil until cheese is melted and browned, about 2-3 minutes. Transfer to platter and top with torn basil and additional red pepper flakes.
# Notes:
01 -
Perfect as a summer side dish or light main course
02 -
Can adjust spiciness by varying amount of red pepper flakes