Cheesy Garlic Zucchini Steaks
Cheesy garlic zucchini steaks baked until tender and golden.
Ingredients
- 2 large zucchini 12–15 ounces each
- 1 teaspoon kosher salt
- 3 tablespoons olive oil divided
- 2 cloves garlic minced
- 1 teaspoon dried oregano or marjoram
- 1/4 teaspoon crushed red pepper or to taste
- 3/4 cup freshly grated Parmesan cheese or shredded Italian blend
- 1/4 cup chopped fresh basil
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice the zucchini in half lengthwise and score the cut sides in a shallow criss-cross pattern.
- Sprinkle the cut sides with salt and let rest for 15 minutes. Blot excess moisture with paper towels.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place zucchini cut side down and cook until browned, about 4–5 minutes. Flip and cook the other side for 4 minutes. Transfer to the prepared baking sheet, cut side up.
- Add the remaining olive oil to the skillet along with garlic, oregano, and crushed red pepper. Cook until fragrant, about 1 minute, then remove from heat.
- Brush the zucchini generously with the garlic-herb oil.
- Bake for 5 minutes until tender.
- Sprinkle with cheese and return to the oven for 3 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil and serve immediately.
Notes
Swap Parmesan for mozzarella or provolone for a milder flavor. Add lemon zest for brightness or sliced olives for a Mediterranean twist. Serve as a main with salad or as a side to grilled protein.