Description
Delicious cheesy zucchini steaks topped with garlic oil and fresh basil.
Ingredients
Scale
- 2 medium zucchinis (halved lengthwise)
- 4 cloves garlic (finely chopped or grated)
- 1/4 teaspoon crushed red pepper flakes (plus more for serving)
- Kosher salt (to taste)
- 4 tablespoons extra-virgin olive oil (divided)
- 2 oz mozzarella cheese (shredded, about 1/2 cup)
- 1 oz Parmesan cheese (finely shredded, about 1/2 cup)
- 2 tablespoons fresh basil (torn)
Instructions
- Halve each zucchini lengthwise to create four ‘steaks.’ Score the flesh side in a crosshatch pattern and sprinkle with salt, allowing them to sit for 15 minutes to draw out moisture.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and crushed red pepper flakes, cooking until fragrant, about 1-2 minutes. Transfer to a small bowl.
- In the same skillet, heat another tablespoon of olive oil. Pat the zucchini halves dry and place flesh-side down, cooking until beautifully golden brown, about 2-3 minutes. Transfer to a baking sheet.
- Generously coat the zucchini with the garlic oil you prepared earlier. Bake at 425°F for 8-10 minutes until they are tender and fragrant.
- Remove from the oven and sprinkle mozzarella and Parmesan cheeses on top. Broil for an additional 2-3 minutes until the cheese is melted and bubbly.
- Transfer to a serving platter and finish with torn fresh basil and a dash of crushed red pepper flakes for an extra kick.
Notes
- For a spicier version, add more crushed red pepper flakes.
- Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 zucchini steak
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 8mg