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I've just found these melt-in-your-mouth zucchini cheese steaks and they've quickly become my go-to summer veggie upgrade. The soft texture and comforting taste win over everyone at dinner time. This has turned into my hidden weapon for light gluten-free meals when the evening gets hot. How the melty cheese blends with fresh zucchini makes a straightforward yet incredibly tasty dish.
Why you'll fall for this amazing recipe
There's something truly special about fixing zucchini this way. With just a few simple steps, the vegetable transforms into a rich dish that works as either a main course or side. The combo of fresh basil with gooey cheese brings comfort while staying light enough for summer meals.
What you'll need for my recipe
I always grab two medium-sized zucchini that I slice lengthwise to make four steaks. I carefully score the flesh so flavors can sink in better. Garlic plays a star role in my kitchen—I use four finely chopped cloves. A sprinkle of red pepper flakes adds a nice kick. Good quality olive oil makes all the difference, so I use four tablespoons. For cheese, I combine shredded mozzarella with parmesan for a tasty melty duo. Fresh basil tops everything off with wonderful aroma.
How I make it step by step
First I cut my zucchini lengthwise and score the flesh. A bit of salt helps them release water for 15 minutes. While waiting, I make a flavored oil with garlic and pepper flakes that I warm slowly in a pan. After patting the zucchini dry, I brown the flesh side in a splash of olive oil. The magic happens when I brush them with my garlic oil and bake at 220°C. Once they're tender, I load up both cheeses and pop everything under the broiler until I get a beautiful golden crust.
My top tips for success
Getting perfect zucchini steaks means you really need to pat them dry after salting. I adjust the pepper flakes depending on who's eating. Don't skip the broiling step—it creates that irresistible cheesy crust everyone loves.
Ways to serve it up
These zucchini steaks taste wonderful next to a crisp green salad or crusty bread. I often pair them with grilled chicken or fish too—they bring freshness and richness to any plate.
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Keeping and warming leftovers
Any extras will stay good in an airtight container in the fridge for three days. I warm them in the oven at 175°C until they're heated through. I don't let them get too hot so they keep their nice melty texture.
Frequently Asked Questions
- → How do I keep zucchini from being soggy?
- Salt them first to draw out water, then pat them dry with paper towels before cooking.
- → Can I prepare the dish ahead?
- You can prep the zucchini up to the baking step. Add cheese and bake fresh when ready to serve.
- → What cheese can I use instead?
- Mozzarella swaps well with gruyere or emmental. Pecorino works great in place of parmesan.
- → What goes well with zucchini steaks?
- A leafy salad or quinoa pairs nicely. For a hearty meal, serve with whole-grain pasta.
- → Are zucchini steaks better warm or cold?
- They're best enjoyed warm straight from the oven, with gooey cheese and soft zucchini.