Garlic Zucchini Steaks (Print Version)
# Ingredients:
01 -
A pinch of kosher salt
02 -
1 oz. Parmesan, shredded fine (about 1/2 cup)
03 -
4 fresh cloves of garlic, chopped up tiny or grated
04 -
4 medium spoons of olive oil (use extra virgin), split up
05 -
A couple of medium-sized zucchinis
06 -
2 Tbsp. torn basil leaves
07 -
1/4 tsp. crushed red pepper flakes
08 -
2 oz. mozzarella, shredded nicely (about 1/2 cup)
# Instructions:
01 -
Cut the zucchini lengthwise to make 4 long pieces. Use a sharp knife to score the inside flesh about 1/4 inch deep in a crisscross pattern with 1/2 inch gaps. Sprinkle with salt on the scored side and let them rest for 15 minutes to pull out the water.
02 -
Set your oven to 425°F and put the rack in the middle. Put a big skillet on medium heat, then toss in garlic, crushed red pepper, and 2 tablespoons of your olive oil. Stir it for around 1 to 2 minutes until the smell gets nice, then pour into a small bowl.
03 -
Dry off the zucchini with a paper towel. Heat 1 tablespoon olive oil on medium-high in the skillet. Lay 2 zucchini scored-side down and let them sear for 2 to 3 minutes, till the bottoms look golden. Move to a baking tray with the scored side up. Do the same for the other 2 pieces using the last tablespoon of oil.
04 -
Use a brush to coat the zucchini with the garlic oil. Cook them in the hot oven for 8 to 10 minutes or until soft in the middle. Take out and sprinkle mozzarella and Parmesan on top.
05 -
Switch on the broiler to high. Broil the zucchini till the cheese bubbles and starts turning golden—keep an eye on it! It'll take about 2 to 3 minutes.
06 -
Move the zucchini steaks onto a plate. Sprinkle with basil and a bit more red pepper if you'd like!