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Grilled Zucchini with Cheese and Herbs



One last zucchini recipe before summer ends and then I promise I will done with zucchini.  I got this recipe from my neighbor, Karen, who likes to entertain with parties at her house.  I've written about her parties before here, here and here just to list a few.  This month she had a Hawaiian-themed barbecue for seven of us neighbors with a wonderful dinner of barbecued ribs, chicken, pork, potatoes, Caesar salad, macaroni salad along with shrimp skewer appetizers and dessert of pineapple upside-down cake.  Our cocktails for the party were Lava Flows, one of my favorite Hawaiian drinks.  They are like a pina colada only with strawberry swirled throughout. Yum!


We had a beautiful day for the party and it was a great success.  I even brought my ukulele and played some Hawaiian music for some background music which quickly put everyone in the mood.  They all loved that unexpected bit of entertainment.   I know summer is almost over but I will miss all the fun times we've had this year. However, I think I've had my fill of our greatly succussful crop of zucchini from the garden.

Serves 4

2 large zucchini
1 tsp. salt
5 Tbsp. olive oil (divided)
2 cloves garlic, fnely chopped
1 Tbsp. fresh thyme leaves, chopped
2 Tbsp. finely grated Parmesan cheese
1/2 cup shredded mozzerella cheese
fresh basil leaves for garnish
chili pepper flakes for garnish

Prep the Zucchini:

1.  Slice each zucchini in half lengthwise to create 4 "steaks".  

2.  Score the flesh side of each steak 1/4" deep diagonally at 1/2" intervals, then rotate 90 degrees and score diagonally again to create a crosshatch pattern.  

3.  Season the score sides with 1 tsp. of salt and let sit for about 15 minutes to release moisture. 

Preheat and Prepare:

1.  Preheat oven to 425 degree F.  and place rack in the center.  

2.  In a large skillet over medium heat, cook the garlic, red pepper flakes, and 2 Tbsp. olive oil, stirring until garlic is fragrant about 5 minutes.  Transfer the garlic oil to a small bowl. 

Sear the Zucchini:

1.  In the same skillet over medium-high heat, heat 1 Tbsp. olive oil.  

2.  Pat the zucchini with a paper towel until dry and place 2 halves flesh side down in the skillet, cooking until golden brown, about 2 to 3 minutes.  Transfer to a baking sheet flesh side up.  Repeat with the remaining zucchini and 1 Tbsp. of olive oil.

Bake and Top:

1.  Brush the zucchini steaks with the garlic oil. 

2.. Bake until tender, 8-10 minutes.  Sprinkle with the mozzerella and Parmesan over the top. 

Broil:

1. Set the broiler to high.  

2.  Broil the zucchini until the cheese is melted and browned, watching closely, about 2 to 3 minutes. Or you can grill the zucchini with the lid down on your barbecue until cheese is melted. 

Transfer the zucchini to a serving platter.  Garnish with fresh basil. 

 






















 

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