Instructions

• Wash and trim the ends of the zucchini, then slice each lengthwise into 1/2-inch thick "steaks" and pat them dry thoroughly to remove excess moisture.
• In a small bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper, mixing well to create the garlic herb mixture.
• Lay the zucchini steaks on a baking sheet or large plate and brush both sides generously with the prepared garlic herb mixture.
• For the stovetop, heat a large skillet or grill pan over medium-high heat with extra olive oil if needed, then cook zucchini steaks for 3-5 minutes per side until tender and browned with grill marks.
• Alternatively, for the oven, preheat to 400°F (200°C), arrange seasoned zucchini on a parchment-lined baking sheet, and bake for 10-15 minutes, flipping halfway.
• Once the zucchini steaks are cooked through, sprinkle the shredded cheese evenly over the top of each steak.
• If using the stovetop, place the oven-safe skillet under a broiler for 1-2 minutes or cover with a lid for 1-2 minutes until the cheese is melted and bubbly.
• For the oven, return the baking sheet to the oven or place it under the broiler for 2-3 minutes until the cheese is melted and lightly golden.
• Garnish with fresh chopped parsley, if desired, and drizzle with balsamic glaze before serving immediately.