Cheesy Garlic Zucchini Steaks
These cheesy garlic zucchini steaks are tender and infused with Italian flavors, perfect as a side or vegetarian main.
Equipment
- oven
- Skillet
- baking sheet
- Air fryer
- parchment paper
Ingredients
- 2 large zucchini (12- to 15-ounces each)
- 1 teaspoon kosher salt
- 3 tablespoons olive oil divided
- 2 cloves garlic minced
- 1 teaspoon dried oregano or marjoram
- ¼ teaspoon crushed red pepper or to taste
- ¾ cup freshly grated Parmesan cheese or shredded Italian blend cheeses
- ¼ cup fresh basil chopped
Instructions
- Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Halve zucchini lengthwise. Score flesh in a criss-cross pattern, ¼-inch deep at ½-inch intervals.
- Sprinkle cut sides of zucchini with salt. Let stand for 15 minutes. Blot any released liquid dry with a paper towel.
- 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.
- 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.
- Brush zucchini generously with the herbed oil.
- Bake in the preheated oven until tender, about 5 minutes.
- Sprinkle with Parmesan cheese and bake until cheese has melted, about 3 minutes more.
- Garnish with basil.
Notes
For air fryer preparation, preheat air fryer to 400 degrees F (200 degrees C). Air fry until tender, then top with Parmesan and air fry until cheese melts.
Nutrition
Serving: 1steakCalories: 155kcalCarbohydrates: 8gProtein: 5gFat: 13gSaturated Fat: 3gCholesterol: 6mgSodium: 450mgPotassium: 595mgFiber: 2gSugar: 4gVitamin C: 28mgCalcium: 112mgIron: 1mg
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