Zucchini Steaks
Zucchini steaks are marinated in balsamic, soy sauce, and garlic, then seared until golden for a smoky, tender, and flavorful low carb dish.
Servings: 4
Equipment
Ingredients
- 2 medium zucchini
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon soy sauce
- 1 clove garlic minced
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
- *fresh chopped parsley, grated Parmesan, or kosher salt for garnish optional
Instructions
- Cut each zucchini in half lengthwise. Using a sharp knife, score the cut side of each half in a shallow crosshatch pattern—be careful not to cut all the way through.
- In a shallow dish or tray, whisk together olive oil, balsamic vinegar, soy sauce, garlic, smoked paprika, and black pepper.
- Place zucchini halves cut-side down in the marinade. Let sit for 15–30 minutes.
- Heat a large skillet or grill pan over medium-high heat. Place zucchini cut-side down and cook undisturbed for 4–6 minutes, or until golden and caramelized. Flip and cook the skin side for 3–5 minutes, or just until tender.
- Garnish with a sprinkle of parsley, Parmesan cheese, or kosher salt if desired. Serve warm as a main or side.
Notes
*nutrition is calculated without garnishes
- Use a grill pan for beautiful caramelized grill marks on zucchini steaks.
- No smoked paprika? Swap olive oil for melted bacon drippings to add smoky flavor.
- Got lots of garden zucchini? Double the recipe and enjoy them in meals all week.
Nutrition
Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 93mg | Potassium: 274mg | Fiber: 1g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg