Ingredients:

  • 2 medium zucchinis, sliced lengthwise into 1/2-inch thick planks (approx. 1 lb / 450g)
  • 1 tsp kosher salt
  • 3 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Cut each zucchini lengthwise into 4 thick steaks and score a diamond crosshatch pattern into the flesh side, about 1/4 inch deep.
  2. Sprinkle kosher salt evenly over both sides of the steaks and let them sit for 10 minutes to extract excess moisture.
  3. Pat the zucchini steaks thoroughly dry with a paper towel.
  4. In a small bowl, whisk together the melted butter, minced garlic, red pepper flakes, and chopped parsley.
  5. Place zucchini on a parchment-lined baking sheet and brush the garlic butter mixture generously over the steaks, filling the scored grooves.
  6. Roast in a preheated oven at 400°F (200°C) for 8–10 minutes until tender.
  7. Remove from oven and evenly distribute the shredded mozzarella and grated Parmesan over the top of each steak.
  8. Set oven to Broil and return the pan to the top rack for 2–3 minutes until the cheese is bubbling and golden-brown.
  9. Let the steaks rest for 2 minutes before serving to allow the cheese to set.