Description
Zucchini halves, scored and pan-seared to a golden brown, then brushed with garlic oil, baked until tender, and broiled with a cheesy topping of mozzarella and Parmesan.
Ingredients
Scale
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
2 oz. mozzarella, shredded (about 1/2 c.)
1 oz. Parmesan, finely shredded (about 1/2 c.)
2 tbsp. torn fresh basil
Instructions
- Step 1: Using a sharp knife, slice each zucchini in half lengthwise to create 4 ‘steaks’. Score the flesh side of each steak a quarter-inch deep diagonally at half-inch intervals. Rotate the steaks 90 degrees and score diagonally again to make a crosshatch pattern.
- Step 2: Season the scored sides of the zucchini with 1 tsp. salt. Let them sit for about 15 minutes to allow the zucchini to release moisture.
- Step 3: Arrange a rack in the center of your oven and preheat it to 425°F.
- Step 4: In a large skillet over medium heat, cook the garlic, red pepper flakes, and 2 Tbsp. of olive oil, stirring until the garlic is fragrant, about 1 to 2 minutes. Scrape this garlic oil into a small bowl and set aside.
- Step 5: Pat the zucchini steaks dry. Heat 1 Tbsp. of olive oil in the same skillet over medium-high heat. Place 2 zucchini halves flesh side down in the skillet and cook undisturbed until golden brown, about 2 to 3 minutes.
- Step 6: Transfer the seared zucchini to a baking sheet with the flesh side up. Repeat the process with the remaining zucchini and the final 1 Tbsp. of olive oil.
- Step 7: Brush the zucchini steaks with the reserved garlic oil. Bake for 8 to 10 minutes, or until they are tender in the center.
- Step 8: Remove from the oven and top the zucchini with the shredded mozzarella and Parmesan cheese.
- Step 9: Heat your broiler on high. Place the baking sheet under the broiler and cook for 2 to 3 minutes, watching closely, until the cheese is melted and browned.
- Step 10: Transfer the cheesy garlic zucchini steaks to a platter. Garnish with torn fresh basil and more red pepper flakes before serving.
Notes
Letting the salted zucchini sit helps draw out excess moisture, which prevents them from becoming soggy and helps them brown better.
Watch the zucchini very closely when broiling, as the cheese can go from melted to burnt in a matter of seconds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Pan-Searing & Baking
- Cuisine: American