Cheesy Garlic Zucchini Steaks with a Spicy Kick
These cheesy garlic zucchini steaks offer a flavorful and healthy side dish or light meal. Zucchini is sliced, seasoned with garlic, oregano, and red pepper flakes, then seared and topped with melted mozzarella and Parmesan cheese for a delightful spicy kick.
Equipment
- Paper towels
- Large skillet or grill pan
Ingredients
Main Ingredients
- 2 large zucchini about 1.5 lbs total
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt or to taste
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Pinch Pinch red pepper flakes
Garnish (Optional)
- Fresh parsley or basil, chopped for garnish
Instructions
Preparation
- Wash and dry the zucchini, then trim the ends and slice them lengthwise into 1/2 to 3/4-inch thick "steaks".
- Lay the zucchini on paper towels, sprinkle with salt, and let sit for 10-15 minutes to draw out moisture, then pat them very dry.
- In a small bowl, combine olive oil, minced garlic, dried oregano, black pepper, and red pepper flakes.
Cooking
- Heat a large skillet over medium-high heat, then brush one side of each zucchini steak with the garlic-oil mixture.
- Place the brushed-side down zucchini in the hot pan and cook for 3-5 minutes until golden brown and slightly tender, brushing the uncooked side with the remaining mixture while it cooks.
- Flip the zucchini, immediately sprinkle with mozzarella and Parmesan cheese, and continue cooking for 3-5 minutes until the zucchini is tender-crisp and the cheese is melted and bubbly.
- Carefully transfer the zucchini steaks to a platter, garnish with fresh parsley or basil if desired, and serve immediately.
Notes
To ensure even cooking and melting of the cheese, you can cover the pan for the last minute or two after flipping the zucchini. Experiment with different cheese blends for variety, or add a squeeze of fresh lemon juice at the end for brightness.