Cheesy Garlic Zucchini Steaks (Print Version)
# Ingredients:
01 -
2 medium zucchini
02 -
Kosher salt
03 -
4 cloves garlic, finely chopped or grated
04 -
1/4 tsp. crushed red pepper flakes
05 -
4 Tbsp. extra-virgin olive oil, divided
06 -
2 oz. mozzarella, shredded (about 1/2 cup)
07 -
1 oz. Parmesan, finely shredded (about 1/2 cup)
08 -
2 Tbsp. fresh basil, torn
# Instructions:
01 -
Slice each zucchini in half lengthwise to yield 4 steaks. Score the flesh side of each steak 1/4 inch deep diagonally at 1/2 inch intervals. Rotate the steaks 90° and score again diagonally to create a crosshatch pattern. Sprinkle the scored sides with 1 teaspoon salt and let the zucchini sit for 15 minutes to release moisture.
02 -
Preheat the oven to 425°F and position a rack in the center. In a large skillet over medium heat, cook garlic, red pepper flakes, and 2 tablespoons of olive oil for 1 to 2 minutes, stirring until garlic is fragrant. Transfer the garlic oil to a small bowl.
03 -
In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Pat the zucchini dry and place 2 halves flesh side down in the skillet. Cook until golden brown on the bottom, about 2 to 3 minutes, then transfer to a baking sheet flesh side up. Repeat with the remaining zucchini halves and the remaining 1 tablespoon olive oil.
04 -
Brush the zucchini steaks with the prepared garlic oil. Bake in the preheated oven until tender in the center, about 8 to 10 minutes. Remove from oven and top with mozzarella and Parmesan.
05 -
Set the broiler to high and broil the zucchini steaks, watching closely, until the cheese is melted and browned, about 2 to 3 minutes.
06 -
Transfer the zucchini steaks to a serving platter. Top with torn basil and additional crushed red pepper flakes, as desired.