Ingredients:

  • 4 medium large Zucchini (about 1.5 lbs total)
  • 3 Tablespoons Olive Oil
  • Salt and Freshly Ground Black Pepper to taste
  • 2 Tablespoons unsalted Butter, softened
  • 4 large cloves Fresh Garlic, minced
  • 2 Tablespoons Fresh Parsley, chopped
  • 1/2 cup Grated Parmesan Cheese (fine)
  • 1/2 cup Shredded Mozzarella or Provolone
  • 1/4 teaspoon Red Pepper Flakes (optional)

Instructions:

  1. Trim the ends off the zucchini. Slice each zucchini lengthwise into thick steaks, aiming for about 3/4-inch (2 cm) thickness. Pat the slices very dry with paper towels. Season lightly with salt and pepper.
  2. In a small bowl, combine the softened butter, minced garlic, parsley, grated Parmesan, shredded cheese, and red pepper flakes (if using). Mix until thoroughly incorporated into a rustic paste.
  3. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Working in batches, sear the zucchini steaks for 3–4 minutes per side until they are golden brown and tender-crisp. Remove and set aside.
  4. Spread a generous layer (about 1 teaspoon) of the cheesy garlic mixture evenly over the top surface of each seared zucchini steak.
  5. Finish the steaks by either reducing the heat to low, covering the skillet tightly for 2–3 minutes until the cheese melts, OR place the steaks on a parchment-lined baking sheet and broil on the top rack for 1–2 minutes, watching constantly, until the cheese is golden brown and bubbling.
  6. Transfer immediately to a serving platter and serve warm, optionally drizzled with Balsamic Glaze.