Cheesy Garlic Zucchini Steaks (Print version)
Tender scored zucchini halves seared with garlic butter and finished under bubbly mozzarella and Parmesan.
# Ingredients:
For the zucchini
01 -
4 medium zucchini, about 2 lb (900 g), halved lengthwise
02 -
1 teaspoon kosher salt, divided
03 -
1/2 teaspoon black pepper
04 -
2 tablespoons olive oil
For the garlic cheese topping
05 -
2 tablespoons unsalted butter, melted
06 -
4 garlic cloves, finely grated or minced
07 -
1/2 teaspoon Italian seasoning
08 -
1/4 teaspoon red pepper flakes, optional
09 -
1 cup (115 g) shredded low-moisture mozzarella
10 -
1/3 cup (30 g) finely grated Parmesan cheese
11 -
2 tablespoons chopped fresh parsley
12 -
1 lemon wedge, for serving
# Instructions:
01 -
Cut each zucchini in half lengthwise. Score the cut sides in a shallow crosshatch pattern, about 1/4 inch deep, without cutting through the skin.
02 -
Sprinkle the cut sides with 1/2 teaspoon kosher salt and let stand for 10 minutes. Pat very dry with a clean towel.
03 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Add zucchini cut side down and cook until golden in spots, 4-5 minutes.
04 -
Flip the zucchini cut side up. Stir melted butter with garlic, Italian seasoning, red pepper flakes, black pepper, and the remaining salt. Brush over the scored zucchini and cook for 2 minutes.
05 -
Sprinkle mozzarella and Parmesan evenly over the zucchini. Transfer the skillet under a hot broiler and broil for 2-4 minutes, until the cheese is melted and browned in spots.
06 -
Top with parsley and a squeeze of lemon. Serve hot while the cheese is bubbly.
# Good to know:
01 -
Best served right after broiling, while the cheese is melted.
02 -
Use medium zucchini for the best balance of tender flesh and sturdy shape.
03 -
For extra browning, use an oven-safe skillet or transfer to a sheet pan before broiling.