Parmesan zucchini steaks

Photo: supplied

1  clove garlic

1. tablespoons olive oil, plus extra, for greasing

1. or 2 extra-large zucchini (350-400geach)

½ cup (40g) freshly grated parmesan cheese

freshly ground black pepper

1. tablespoons chopped flat-leaf parsley or basil leaves

HOW TO MAKE IT

1. Preheat the oven grill. Peel and crush the garlic and mix with the olive oil in a small bowl.

2. Cut a thin slice length ways along two opposing sides of the zucchini and discard (this will ensure the slices sit flat in the pan), then cut each zucchini length ways into 1.5cm-thick slices.Brush both cut with the garlic-infused olive oil, leaving the garlic in the bowl, as this will burn.

3. Heat a char grill pan or heavy-based ovenproof frying pan, large enough to fit the length of the zucchini, over a high heat. Place the zucchini slices in the pan and cook for about 2 minutes, then turn and cook the other side until well coloured and just tender.

4. Cover the top of each slice with parmesan and season with black pepper. Place under the hot grill for 3-4 minutes or until the parmesan is crisp and golden. Transfer to a serving plate and scatter with parsley or basil to serve.