Description
Thick zucchini slices are seared to golden perfection, filled with melted mozzarella, and topped with savory garlic-parmesan crust. A low-carb, dairy-rich fusion of Mediterranean and American flavors that mimics the decadence of vegetable lasagna.
Ingredients
4 large zucchinis
4 garlic cloves, minced
4 tablespoons unsalted butter
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Fresh thyme leaves (optional garnish)
Instructions
Preheat oven to 375°F (190°C)
Use a mandoline or sharp knife to slice zucchinis into 1-inch thick steaks
Pat steaks dry with paper towels and score the top with a knife in a crisscross pattern
In a small bowl, mix minced garlic, 2 tablespoons butter, salt, and pepper
Place zucchini steaks on a baking sheet, spread garlic butter into the scored crevices, and let rest for 10 minutes
Heat olive oil in a cast-iron skillet over high heat (400°F) until shimmering
Sear zucchini for 4 minutes, rotate 45 degrees, and sear for 3 more minutes
Repeat on the other side until browned
Top each steak with mozzarella and Parmesan
Transfer to oven and bake for 10 minutes until cheese is melted and golden
Garnish with fresh thyme
Notes
For best results, use summer zucchini for higher moisture content
Substitute mozzarella with fontina or Gouda for different flavor profiles
Cover leftovers tightly and refrigerate for up to 2 days
Add lemon zest to butter mixture for a Mediterranean twist
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Searing & Baking
- Cuisine: Mediterranean-American fusion
Nutrition
- Serving Size: 1 steak
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg