Ingredients :
2 medium zucchini
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. fresh basil, torn
Directions :
Using a sharp knife, slice each zucchini in half lengthwise, yielding 4 “steaks.” Score flesh side of each steak 1/4\” deep diagonally at 1/2\” intervals. Rotate steaks 90° and score diagonally again to create a crosshatch pattern. Season steaks on scored sides with 1 teaspoon salt. Let sit to allow zucchini to release moisture, about 15 minutes.
Place a rack in center of oven; preheat to 425°. In a large skillet over medium heat, cook garlic, red pepper flakes, and 2 tablespoons olive oil, stirring, until garlic is fragrant, 1 to 2 minutes. Scrape garlic oil into a small bowl.
In same skillet over medium-high heat, heat 1 tablespoon olive oil. Pat zucchini dry. Arrange 2 halves flesh side down in skillet and cook until golden brown on the bottom, 2 to 3 minutes. Transfer to a baking sheet flesh side up. Repeat with remaining zucchini and 1 tablespoon olive oil.
Brush steaks with garlic oil. Bake zucchini until tender in the center, 8 to 10 minutes. Top with mozzarella and Parmesan.
Heat broiler on high. Broil, watching closely, until cheese is melted and browned, 2 to 3 minutes.
Transfer zucchini to a platter. Top with basil and more red pepper flakes
20 tips to help you make the most delicious Zucchini “Steaks” with Garlic and Cheese:
1. Choose Fresh Zucchini:
Pick firm, medium-sized zucchinis with a vibrant green color for the best texture and flavor.
2. Uniform Slicing:
Slice the zucchini evenly to ensure that all pieces cook at the same rate.
3. Salt and Drain:
Don’t skip the salting step; it draws out excess moisture, preventing soggy zucchini and intensifying the flavor.
4. Pat Dry Thoroughly:
After salting, pat the zucchini steaks dry with paper towels to remove any moisture, which helps them brown better.
5. Preheat Your Skillet:
Make sure the skillet is hot before adding the zucchini to get a good sear and avoid steaming.
6. Use a Heavy Skillet:
A cast-iron skillet works best for getting a nice, even golden-brown sear on the zucchini.
7. Don’t Overcrowd the Pan:
Cook the zucchini in batches if needed to avoid overcrowding, which can cause them to steam rather than brown.
8. Add Extra Garlic:
If you love garlic, consider adding an extra clove or two to the garlic oil for even more flavor.
9. Control the Heat:
Keep an eye on the garlic while cooking; don’t let it burn, as burnt garlic can taste bitter.
10. Infuse the Oil:
Allow the garlic and red pepper flakes to infuse into the olive oil fully before brushing it onto the zucchini for a richer flavor.
11. Use High-Quality Olive Oil:
Opt for extra-virgin olive oil for its robust flavor, which complements the zucchini and cheese.
12. Mix Cheeses:
For a more complex flavor, try mixing mozzarella with other cheeses like fontina or gouda.
13. Shred Cheese Freshly:
Freshly shredded cheese melts better and has a more intense flavor than pre-shredded varieties.
14. Add Herbs:
Mix in other fresh herbs like thyme or oregano with the basil for additional flavor layers.
15. Broil Carefully:
Keep a close eye on the zucchini while broiling; the cheese can go from browned to burnt quickly.
16. Serve Immediately:
Serve the zucchini steaks hot from the oven for the best texture and flavor.
17. Add a Squeeze of Lemon:
Finish the dish with a squeeze of fresh lemon juice before serving to add brightness.
18. Experiment with Toppings:
Try adding a sprinkle of toasted breadcrumbs or chopped nuts on top for a crunchy contrast.
19. Use a Food Processor for Garlic:
If you want super finely chopped garlic, use a food processor to achieve a consistent texture.
20. Pair with a Side:
Serve the zucchini steaks with a side of crusty bread or a fresh salad to make a complete meal.
These tips will help you elevate this simple zucchini dish into a flavorful and satisfying meal!
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