Description
Delicious roasted zucchini topped with melted cheese, garlic, and herbs—perfect as a side dish or main course.
Ingredients
Scale
- 2 medium zucchini
- Kosher salt
- 4 cloves of garlic, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 4 Tbsp. extra-virgin olive oil, divided
- 2 oz. mozzarella cheese, shredded
- 1 oz. Parmesan cheese, finely shredded
- 2 Tbsp. fresh basil, torn
Instructions
- Slice each zucchini in half lengthwise, resulting in four ‘steaks.’
- Score the flesh side of each steak 1/4 inch deep diagonally at 1/2-inch intervals.
- Season each scored side with about 1 teaspoon of salt.
- Let the zucchini sit for about 15 minutes to release excess moisture.
- Preheat your oven to 425°F.
- Heat a skillet over medium heat, adding garlic, red pepper flakes, and 2 tablespoons of olive oil.
- Stir for 1 to 2 minutes until the garlic becomes fragrant, then set aside.
- Pat the zucchini dry with paper towels.
- Cook two zucchini halves flesh-side down in the skillet until golden brown, about 2 to 3 minutes.
- Transfer the browned zucchini to a baking sheet, flesh side up.
- Brush the zucchini with the garlic oil.
- Bake in the oven for about 8 to 10 minutes until tender.
- Top each piece with mozzarella and Parmesan cheeses.
- Broil for 2 to 3 minutes until the cheese is golden brown.
- Serve garnished with torn basil leaves and extra red pepper flakes.
Notes
Consider experimenting with different cheeses for added flavor. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg