This zucchini plank recipe has been going viral this summer, but I actually taught it in class last year. I can’t remember where I saw it first, but the great chef Thomas Keller has been getting credit for the technique.  My mom used to broil zucchini halves when I was a kid and then add some parmesan before serving.  Honestly, they were kind of bland and watery.  If you take some of the water out by salting them first, you already have a head start creating more flavor. Then, making micro-cuts into the zucchini allows for more flavor to penetrate.  

Why you’ll love this cheesy zucchini planks recipe 

• more flavorful than most zucchini recipes;
• the cross-hatch cuts are easy to make and beautiful;
• it’s still good without cheese;
• it’s a different way to eat zucchini (which you might be tired of by now!)

Ingredients 

• Zucchini – is a summer/fall vegetable that has a high water content. I like to sweat these out with salt to extract some of their moisture. Although I find smaller zucchini to be more flavorful, I prefer using medium zucchini for this recipe so that the planks are more substantial. Otherwise, you’ll have to make a lot of these! 
• Olive oil – I love the flavor of olive oil and I use for cooking all the time, not just for salad dressings. 
• Garlic – I always keep a jar of peeled garlic (that I peel myself) in the fridge. It makes cooking during the week a lot faster. The garlic is key here. It gives the zucchini a garlic bread flavor. 
• Thyme – fresh thyme is fabulous with zucchini! It creates a flavor bomb when combined with the garlic. 
• Parmesan – I buy a block of parmigiano-reggiano from Costco and grate it by hand or in the food processor. If you don’t do well with cow’s milk dairy, you can use pecorino, which is a sheep’s milk cheese or use a vegan parmesan. 

How to make cheesy zucchini planks

1. Cut the zucchini in half lengthwise and score the flesh in a crosshatch pattern without cutting all the way through the skin. Sprinkle the flesh side with kosher salt and allow them to sit for 10 minutes to sweat out some of their moisture. Pat the zucchini dry with a paper towel.
2. Preheat the oven to 450 degrees F. Line a baking sheet with unbleached parchment paper if you don’t have an oven-safe skillet that fits in your oven.
3. Heat a large pan (preferably oven-safe) over medium heat. Add 2 tablespoons of oil and when warm, place the zucchini flesh-side down in the pan to sear. Cook for 3 to 5 minutes on each side. We’re just browning the zucchini at this point and not cooking all the way through. Remove from heat and leave zucchini in the skillet (if it’s oven safe) or transfer to the prepared baking sheet.
4. In a small bowl, whisk together 2 tablespoons of oil with the garlic, thyme, ¼ teaspoon salt and pepper. Brush the mixture on the flesh side of the zucchini and sprinkle with parmesan cheese. Bake in the oven for 15 minutes, or until the zucchini is tender and cooked through.
5. Garnish with fresh basil leaves and crushed red pepper flakes, if desired.

Tips 

• Although this recipe only makes 4 planks since that is what I can fit in a skillet, you can make more by searing them in batches in a skillet and roasting them on a sheet pan. 

Substitutions 

• Parmesan – grated pecorino (sheep’s milk) cheese, vegan parmesan, nutritional yeast, or omit
• Thyme – use 1/3 of the amount of dried thyme
• Garlic – omit if you can’t tolerate it or use a garlic-infused olive oil
• Zucchini – yellow summer squash

Other recipes you may love

*Zucchini Tots

*Baked Zucchini Fries 

*Herbed Summer Squash and Potato Torte

*Roasted Baby Potatoes with Broccoli and Cheese

*Roasted Asparagus with Parmigiano-Reggiano

If you give this cheesy zucchini planks recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

 

 

 

 

 

 

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Cheesy Zucchini Planks

Pamela

Print Recipe

Servings 4

Ingredients

  

1x2x3x

• 2 medium zucchini ends trimmed
• Kosher salt
• 3 Tablespoons unrefined olive oil divided
• 2 garlic cloves minced
• 1 Tablespoon fresh thyme leaves chopped
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 2 Tablespoons grated parmesan or pecorino cheese
• For garnish: fresh basil leaves crushed red pepper flakes

Instructions

 

• Cut the zucchini in half lengthwise and score the flesh in a crosshatch pattern without cutting all the way through the skin. Sprinkle the flesh side with kosher salt and allow them to sit for 10 minutes to sweat out some of their moisture. Pat the zucchini dry with a paper towel.
• Preheat the oven to 450 degrees F. Line a baking sheet with unbleached parchment paper if you don’t have an oven-safe skillet that fits in your oven.
• Heat a large pan (preferably oven-safe) over medium heat. Add 1 1/2 tablespoons of oil and when warm, place the zucchini flesh-side down in the pan to sear. Cook for 3 to 5 minutes on each side. We’re just browning the zucchini at this point and not cooking all the way through. Remove from heat and leave zucchini in the skillet (if it’s oven safe) or transfer to the prepared baking sheet.
• In a small bowl, whisk together 1 1/2 tablespoons of oil with the garlic, thyme, ¼ teaspoon salt and pepper. Brush the mixture on the flesh side of the zucchini and sprinkle with parmesan cheese. Bake in the oven for 15 minutes, or until the zucchini is tender and cooked through.
• Garnish with fresh basil leaves and crushed red pepper flakes, if desired.

Tried this recipe?Let us know how it was!