@BreanneRN, the secret to making zucchini steaks is to sweat them. So...
Take a BIG zucchini (at least a few inches wide) and slice to 3/4 inch slices. (My slices were a good 5 inches across.) Skin or remove seeds as needed.
Salt liberally and let them rest for several minutes, and if you can, suspend them on a rack. When you come back the zucchinis will have absorbed a bit of the salt and be COVERED in water. A single slice can easily loose a tablespoon or two of water depending on the surface area, so expect more liquid than a couple paper towels can absorb. Wipe off all the salt and water and dab them dry with a paper towel or something similar like a no-shed fabric.
Oil lightly with olive oil, and sprinkle with paprika, and a pinch of garlic and black pepper. Add more salt to taste if desired.
Grill or broil until almost fork tender, but a little stiff in the center still. It doesn't take too long but takes longer in the oven. If you broil in the oven, flip them half way through. Enjoy.
Take a BIG zucchini (at least a few inches wide) and slice to 3/4 inch slices. (My slices were a good 5 inches across.) Skin or remove seeds as needed.
Salt liberally and let them rest for several minutes, and if you can, suspend them on a rack. When you come back the zucchinis will have absorbed a bit of the salt and be COVERED in water. A single slice can easily loose a tablespoon or two of water depending on the surface area, so expect more liquid than a couple paper towels can absorb. Wipe off all the salt and water and dab them dry with a paper towel or something similar like a no-shed fabric.
Oil lightly with olive oil, and sprinkle with paprika, and a pinch of garlic and black pepper. Add more salt to taste if desired.
Grill or broil until almost fork tender, but a little stiff in the center still. It doesn't take too long but takes longer in the oven. If you broil in the oven, flip them half way through. Enjoy.
