Ingredients:
2 medium zucchini
Kosher salt
4 cloves of garlic, finely chopped or grated
1/4 teaspoon crushed red pepper flakes, plus more for serving
4 tablespoons extra-virgin olive oil, divided
2 ounces mozzarella, shredded (about 1/2 cup)
1 ounce Parmesan, finely shredded (about 1/2 cup)
2 tablespoons fresh basil, torn
Directions:
Cut each zucchini in half lengthwise with a sharp knife to make four “steaks.”
Score the flesh side of each zucchini steak diagonally at 1/4-inch intervals. Rotate the steaks 90 degrees and score diagonally again to create a crosshatch pattern. Add one teaspoon of salt to the steaks’ scored sides. Let them sit for about 15 minutes to allow the zucchini to release moisture.
Adjust an oven rack to the middle position and preheat the oven to 425°F (220°C).
Add the garlic, red pepper flakes, and 2 tablespoons olive oil to a large pan over medium heat. Cook, stirring, until the garlic becomes fragrant, approximately 1 to 2 minutes. Pour the oil from the garlic into a small basin.
One tablespoon of olive oil should be heated in the same skillet over medium-high heat.
Pat the zucchini dry and arrange 2 halves flesh side down in the skillet. Cook for two to three minutes, or until the bottom side is golden brown. Place the zucchini, flesh side up, on a baking sheet. Continue with the remaining two pieces of zucchini and a tablespoon of olive oil..
Brush the zucchini steaks with the garlic oil and then bake them in the oven until they are tender in the center (about 8 to 10 minutes).
Top the zucchini steaks with the shredded mozzarella and Parmesan cheese.
Set the broiler to high heat and broil the zucchini, watching closely, until the cheese is melted and browned (about 2 to 3 minutes).
Transfer the zucchini to a platter and top them with torn basil leaves and additional crushed red pepper flakes, if desired.
Enjoy your delicious Cheesy Garlic Zucchini Steaks!