Description
Cheesy Garlic Zucchini Steaks are a flavorful, low-carb side dish featuring tender zucchini slices scored with a crosshatch pattern, sautéed with garlic and red pepper flakes, then baked and broiled with melted mozzarella and Parmesan cheese. Finished with fresh basil and extra red pepper flakes, this dish makes for a delicious and visually appealing vegetable entrée or accompaniment.
Ingredients
Scale
Zucchini Steaks
- 2 medium zucchini (about 1 lb. total)
- Kosher salt
- 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. torn fresh basil
Instructions
- Prepare Zucchini Steaks: Using a sharp knife, slice each zucchini lengthwise in half, yielding four steaks. Score the flesh side of each steak 1/4 inch deep diagonally at 1/2 inch intervals. Rotate the steaks 90 degrees and score diagonally again to create a crosshatch pattern to help them cook evenly and absorb flavors.
- Salt and Drain: Season the scored flesh sides with 1 teaspoon kosher salt. Let the zucchini steaks sit for about 15 minutes to release excess moisture, improving texture for cooking.
- Make Garlic Oil: Preheat oven to 425°F and position a rack in the center. Over medium heat in a large skillet, add 2 tablespoons olive oil, chopped garlic, and 1/4 teaspoon crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant, about 1 to 2 minutes. Remove from heat and transfer garlic oil to a small bowl.
- Sear Zucchini: Increase skillet heat to medium-high and add 1 tablespoon of olive oil. Pat zucchini steaks dry with paper towels. Place two zucchini halves flesh side down in the skillet and cook undisturbed for 2 to 3 minutes until golden brown. Transfer them flesh side up onto a baking sheet. Repeat this process with the remaining zucchini and another tablespoon of olive oil.
- Brush with Garlic Oil and Bake: Brush the zucchini steaks generously with the prepared garlic oil. Bake in the preheated oven for 8 to 10 minutes until zucchini is tender in the center.
- Add Cheese and Broil: Remove baking sheet from oven and evenly sprinkle shredded mozzarella and Parmesan on top of each steak. Turn on the broiler to high and broil zucchini for 2 to 3 minutes, watching closely to ensure the cheese melts and browns without burning.
- Garnish and Serve: Transfer the cheesy zucchini steaks to a serving platter. Top with torn fresh basil and additional crushed red pepper flakes as desired for a fresh and mildly spicy finish.
Notes
- Be sure to pat the zucchini dry after salting to remove excess moisture for better searing.
- Use a sharp knife to create clean, even zucchini steaks and scoring patterns.
- Watch the broiler carefully to prevent cheese from burning; it can go from browned to burnt quickly.
- For a milder dish, reduce or omit the crushed red pepper flakes.
- This recipe works well as a vegetarian side or a light main paired with a salad or grains.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop and Baking
- Cuisine: Italian-American
Keywords: zucchini steaks, cheesy zucchini, garlic zucchini, baked zucchini, vegetarian side dish, vegetable steak, Italian vegetable recipe
