Description

These Cheesy Garlic Zucchini Steaks are the ultimate low-carb side dish or vegetarian main, packed with flavor from garlic, red pepper flakes, and melted mozzarella and Parmesan. Perfectly roasted and broiled for a crispy, cheesy finish.

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

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Instructions

Slice each zucchini in half lengthwise to make 4 “steaks.”
Score the flesh side diagonally at 1/4″ depth and 1/2″ intervals to create a crosshatch pattern.
Season with 1 tsp salt and let sit for 15 minutes to draw out moisture.
Preheat oven to 425°F and position rack in the center.
In a skillet over medium heat, cook garlic, red pepper flakes, and 2 Tbsp olive oil for 1–2 minutes until fragrant. Transfer garlic oil to a bowl.
In the same skillet over medium-high heat, heat 1 Tbsp olive oil. Pat zucchini dry and sear flesh side down until golden, 2–3 minutes. Transfer to baking sheet. Repeat with remaining oil and zucchini.
Brush garlic oil over the zucchini. Bake for 8–10 minutes until tender.
Top with mozzarella and Parmesan.
Broil on high for 2–3 minutes until cheese is browned and bubbly.
Sprinkle with basil and extra red pepper flakes before serving.

Notes

For extra crispiness, pat the zucchini very dry before searing. Add more red pepper flakes if you like extra heat.