Tender Cheesy Zucchini Steaks (Printable Version)
Seared and baked zucchini scored for texture, topped with melted cheese and basil for a savory dish.
# Ingredients:
→ Vegetables
01 -
2 medium firm zucchinis
→ Oils and Seasonings
02 -
30 ml extra virgin olive oil
03 -
2 cloves garlic, minced
04 -
1 g red pepper flakes
05 -
5 g salt
→ Cheese
06 -
60 g fresh shredded mozzarella
07 -
20 g grated Parmesan cheese
→ Herbs
08 -
5 g fresh basil leaves
# Steps:
01 -
Halve zucchinis lengthwise and score flesh in a shallow crosshatch pattern. Sprinkle salt evenly over cut surfaces and let rest for 15 minutes to draw out moisture.
02 -
Heat olive oil in a pan over medium heat until shimmering. Add minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant and lightly golden without browning. Remove from heat immediately.
03 -
Pat zucchini dry thoroughly with paper towels. Heat pan to high until a water drop sizzles on contact. Place zucchini cut-side down and sear without moving for 2-3 minutes until golden crust forms.
04 -
Transfer zucchini cut-side up to a baking sheet. Brush generously with prepared garlic oil, ensuring coverage in scored areas. Bake at 220°C (425°F) for 8-10 minutes until tender when pierced.
05 -
Top zucchini with mozzarella and Parmesan cheese blend. Broil on high until cheese melts and becomes spotty brown, watching closely to avoid burning, approximately 1-2 minutes.
06 -
Remove from oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.
# Notes:
01 -
Salting zucchini releases excess moisture, ensuring a meatier texture and better caramelization.
02 -
Score marks should be shallow to allow flavor absorption without cutting through the flesh.
03 -
Use uniformly sized zucchinis for even cooking.
04 -
Pre-score zucchinis can be stored covered in the refrigerator for up to 4 hours before cooking.
05 -
Maintain pan heat so water droplets sizzle on contact to achieve ideal searing.