These cheesy garlic zucchini steak come out nicely tender and feature Italian flavors from Parmesan, basil, and oregano. Serve as a side or a vegetarian main.
Ingredients
- large zucchini , 12- to 15-ounces each
- 1 teaspoon kosher salt
- 3 tablespoons olive oil , divided
- 2 cloves garlic , minced
- 1 teaspoon oregano or marjoram
- 0.25 teaspoons crushed red pepper , or to taste
- 0.75 cups freshly grated Parmesan cheese or shredded Italian blend cheeses
- 0.25 cups chopped fresh basil
Instructions
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1
Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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2
Halve zucchini lengthwise. Score flesh in a criss-cross pattern, 1/4-inch deep at 1/2-inch intervals.
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3
Sprinkle cut sides of zucchini with salt. Let stand for 15 minutes. Blot any released liquid dry with a paper towel.
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4
Heat 1 tablespoon oil in a 12-inch skillet over medium-high. Place zucchini in the skillet, cut side down. Cook until browned, 4 to 5 minutes. Turn and cook on the other side, about 4 minutes. Transfer to the prepared baking sheet, cut sides up.
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5
Pour remaining 2 tablespoons oil to the skillet. Add garlic, oregano, and crushed red pepper. Cook until fragrant, about 1 minute, and scrape herbed oil into a small bowl.
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6
Brush zucchini generously with the herbed oil.
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7
Bake in the preheated oven until tender, about 5 minutes.
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8
Sprinkle with Parmesan cheese and bake until cheese has melted, about 3 minutes more.
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9
Garnish with basil.
Nutrition Facts
Per serving
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