Ingredients :
2 medium zucchini
Kosher salt
4 cloves garlic, finely chopped or grated
1/4 tsp. crushed red pepper flakes, plus more for serving
4 Tbsp. extra-virgin olive oil, divided
2 oz. mozzarella, shredded (about 1/2 c.)
1 oz. Parmesan, finely shredded (about 1/2 c.)
2 Tbsp. fresh basil, torn
Directions :
Using a sharp knife, slice each zucchini in half lengthwise, yielding 4 “steaks.” Score flesh
side of each steak 1/4\” deep diagonally at 1/2\” intervals. Rotate steaks 90° and score
diagonally again to create a crosshatch pattern. Season steaks on scored sides with 1
teaspoon salt. Let sit to allow zucchini to release moisture, about 15 minutes.
Place a rack in center of oven; preheat to 425°. In a large skillet over medium heat, cook
garlic, red pepper flakes, and 2 tablespoons olive oil, stirring, until garlic is fragrant, 1 to 2
minutes. Scrape garlic oil into a small bowl.
In same skillet over medium-high heat, heat 1 tablespoon olive oil. Pat zucchini dry. Arrange
2 halves flesh side down in skillet and cook until golden brown on the bottom, 2 to 3 minutes.
Transfer to a baking sheet flesh side up. Repeat with remaining zucchini and 1 tablespoon
olive oil.
Brush steaks with garlic oil. Bake zucchini until tender in the center, 8 to 10 minutes. Top
with mozzarella and Parmesan.
Heat broiler on high. Broil, watching closely, until cheese is melted and browned, 2 to 3
minutes.
Transfer zucchini to a platter. Top with basil and more red pepper flakes.
