Cheesy Garlic Zucchini Steaks

A super satisfying way to enjoy zucchini. Great as a side with some protein or as the centerpiece for a light supper.

2 medium zucchini

Salt

4 cloves garlic, finely chopped

¼ tsp crushed red pepper flakes, plus extra for topping (optional)

4 Tbsp extra-virgin olive oil, divided

½ shredded mozzarella

½ cup parmesan, finely shredded

2 Tbsp torn fresh basil

Preheat oven to 425 F and place rack in the center.

Slice each zucchini in half lengthwise, this will give you 4 steaks. Score the flesh side of each steak 1/4” deep at 1/2” intervals. Rotate the steaks 90 degrees and score again, creating a crosshatch pattern.

Season the steaks on the scored side with 1 tsp salt. Let sit for 15 minutes to release moisture. Meanwhile, heat 2 Tbsp of the olive oil in a large skillet over medium heat. Cook the garlic and red pepper flakes, stirring constantly, until garlic if fragrant, about 1-2 minutes. Scrape garlic oil into a small bowl and set aside.

Pat zucchini dry. In the same skillet used for the garlic oil, heat 1 Tbsp of the olive oil. Place 2 of the zucchini steaks, flesh side down, in the skillet. Cook, undisturbed until golden brown, 2-3 minutes. Transfer to a baking sheet. Repeat with remaining zucchini steaks.

Brush steak with garlic oil. Bake until tender int he center. About 8-10 minutes, depending on the size of your zucchini. Top with mozzarella and parmesan.

Heat broiler on high. Broil until cheese is melted and browned, 2-3 minutes. Watch closely so cheese doesn’t burn.

Transfer zucchini to a platter, Top with basil and additional red pepper flakes if desired.