Name: Zucchini Steaks Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 medium zucchinis; 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

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Introduction

Zucchini steaks are a delicious and easy way to enjoy this versatile vegetable as a main or side dish. With a flavorful garlic oil and melty cheese topping, these steaks make a satisfying meal for any day of the week.

Two halves of zucchini are placed on a white plate over a white marbled surface, each topped with a thick layer of melted golden-brown cheese that has a bubbly and slightly crispy texture. The cheese covers the hollowed-out center of the zucchini, with some areas showing a rich caramelized crust. There are fresh green basil leaves delicately placed on top of the cheese, and the dish is finished with a light sprinkle of black pepper and red chili flakes. A golden knife is placed on the right side of the plate, partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchinis
4 cloves garlic, finely chopped or grated
1/4 teaspoon crushed red pepper flakes, plus more for serving
Kosher salt
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

Step 1: Using a sharp knife, slice each zucchini in half lengthwise to create 4 steaks. Score the flesh side with a crosshatch pattern, then season generously with kosher salt. Let them sit for 15 minutes to release excess moisture.
Step 2: In a large skillet over medium heat, warm 2 tablespoons of olive oil with the chopped garlic and 1/4 teaspoon crushed red pepper flakes. Cook until fragrant, about 1-2 minutes, then transfer the garlic oil to a small bowl.
Step 3: Heat 1 tablespoon of olive oil in the same skillet. Pat the zucchini steaks dry and place two halves flesh side down in the skillet. Cook until golden brown, about 2-3 minutes, then transfer to a baking sheet. Repeat with the remaining zucchini and 1 tablespoon olive oil.
Step 4: Brush the zucchini steaks with the garlic oil and bake in a preheated 425°F oven until tender, about 8-10 minutes. Remove from the oven and evenly top each steak with shredded mozzarella and Parmesan cheeses.
Step 5: Broil the zucchini steaks until the cheese is melted and lightly browned, about 2-3 minutes. Transfer to a serving platter, garnish with torn fresh basil and additional crushed red pepper flakes if desired, and serve immediately.

Tips & Variations

For a smoky flavor, try grilling the zucchini steaks instead of pan-searing and baking.
Feel free to substitute the mozzarella with provolone or fontina for a different cheese profile.
If you prefer less spice, reduce or omit the red pepper flakes.
Adding a squeeze of fresh lemon juice before serving brightens the flavors wonderfully.

Storage

Store any leftover zucchini steaks in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or oven to maintain the cheese’s texture and prevent sogginess.

How to Serve

Two zucchini halves are placed on a white plate, each topped with a layer of melted, golden-brown cheese that has a slightly bubbly, crispy texture. The cheese layer is speckled with small brown spots from being baked and scattered with black pepper and red chili flakes. Bright green fresh basil leaves are placed on top as garnish, adding freshness and color contrast against the creamy cheese and dark green zucchini skin. The plate sits on a white marbled surface, and a gold-colored fork is positioned to the right of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini for this recipe?

Yes, yellow squash works well as a substitute and will provide a similar texture and mild flavor.

How do I prevent my zucchini steaks from becoming too watery?

Salting the scored zucchini and letting it sit for 15 minutes helps draw out excess moisture. Be sure to pat them dry before cooking to achieve a nice sear.