Gourmet Garlic Zucchini Steaks with Cheese Recipe
Introduction
Gourmet Garlic Zucchini Steaks with Cheese offer a delicious and elegant way to enjoy this versatile vegetable. Crisped golden on the outside and tender inside, these zucchini steaks are layered with flavorful garlic, red pepper flakes, and a melty blend of mozzarella and Parmesan. Perfect as a side dish or a light vegetarian main.
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 cup)
- 1 oz. Parmesan, finely shredded (about 1/2 cup)
- 2 Tbsp. fresh basil, torn
Instructions
- Step 1: Slice the zucchinis lengthwise into 4 steaks and lightly score the flesh side in a crosshatch pattern.
- Step 2: Sprinkle the zucchini steaks with kosher salt and let them sit for 15 minutes to draw out excess moisture.
- Step 3: Preheat your oven to 425°F (220°C).
- Step 4: In a small pan, heat 2 tablespoons of olive oil over medium heat, then cook the garlic and crushed red pepper flakes until fragrant, about 1-2 minutes. Remove from heat and set aside.
- Step 5: Heat a skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Place the zucchini steaks flesh side down and cook until golden brown, about 3-4 minutes.
- Step 6: Transfer the zucchini steaks to a baking sheet, arranging them flesh side up.
- Step 7: Brush the tops of the zucchini with the garlic-infused olive oil.
- Step 8: Bake in the preheated oven until the zucchini is tender, about 8-10 minutes.
- Step 9: Remove from the oven and top each zucchini steak with shredded mozzarella and Parmesan cheese.
- Step 10: Place under the broiler until the cheese is melted and lightly browned, watching closely to prevent burning.
- Step 11: Garnish with torn fresh basil and additional red pepper flakes if desired. Serve immediately.
Tips & Variations
- For extra flavor, try adding a sprinkle of smoked paprika or a drizzle of balsamic glaze before serving.
- If you prefer milder heat, reduce or omit the crushed red pepper flakes.
- To make this dish vegan, substitute cheese with your favorite plant-based cheese alternative.
Storage
Store any leftover zucchini steaks in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to keep the cheese melted and the zucchini tender. Avoid microwaving if possible, as it can make the zucchini soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of squash instead of zucchini?
Yes, yellow squash or other similar summer squash varieties work well using the same method.
How do I prevent the zucchini from becoming too watery?
Salting the zucchini and letting it sit draws out excess moisture, which helps prevent sogginess when cooking. Be sure to pat the zucchini dry before cooking if there’s too much liquid.
PrintGourmet Garlic Zucchini Steaks with Cheese Recipe
This Gourmet Garlic Zucchini Steaks with Cheese recipe offers a delicious and elegant way to enjoy zucchini. Featuring tender zucchini slices topped with garlicky olive oil and a blend of melted mozzarella and Parmesan cheese, finished with fresh basil and a hint of red pepper flakes for a flavorful kick. Perfect as a side dish or a light vegetarian main.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Zucchini Steaks
- 2 medium zucchini
- Kosher salt, to taste
Garlic Oil
- 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 fresh basil, torn
Instructions
- Prepare Zucchini: Slice the zucchinis lengthwise into four thick steaks and lightly score the flesh side with a knife to help flavor absorption.
- Season and Rest: Sprinkle the zucchini steaks generously with kosher salt and let them sit for 15 minutes to draw out excess moisture.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the zucchini steaks later.
- Cook Garlic and Pepper Flakes: In a small pan, heat 2 tablespoons of olive oil and sauté the finely chopped garlic and 1/4 teaspoon crushed red pepper flakes until fragrant but not browned. Remove from heat and set aside.
- Sear Zucchini: Using a skillet, heat remaining 2 tablespoons of olive oil over medium heat and place the zucchini steaks flesh side down. Cook until golden brown and slightly caramelized, about 3-4 minutes.
- Transfer and Prepare for Baking: Move the seared zucchini steaks to a baking sheet, placing them flesh side up for topping.
- Brush with Garlic Oil: Generously brush the cooked zucchini steaks with the prepared garlic and red pepper infused olive oil.
- Bake Zucchini: Bake in the preheated oven until the zucchini is tender but still holds shape, approximately 8-10 minutes.
- Add Cheese and Broil: Remove the baking sheet and evenly sprinkle shredded mozzarella and Parmesan cheeses over each zucchini steak. Place under the broiler until the cheese melts, bubbles, and turns golden brown, watching closely to avoid burning (about 2-3 minutes).
- Garnish and Serve: Top with fresh torn basil and a sprinkle of extra red pepper flakes if desired. Serve warm as a savory side or a light main dish.
Notes
- Make sure to score the zucchini flesh; it helps the garlic oil penetrate better for more flavor.
- Salting the zucchini and letting it sit reduces bitterness and excess water for better texture when cooking.
- Watch the broiler carefully during cheese melting to prevent burning.
- This dish can be made gluten-free and vegetarian.
- Use fresh herbs and good quality cheeses for the best taste.
Keywords: zucchini steaks, garlic zucchini, baked zucchini, cheesy zucchini, vegetarian side dish, Italian zucchini recipe
