Zucchini Steaks with Tomato Jam - Roth Living

Ingredients

• 1 teaspoon grape seed oil
• 2 tablespoons minced shallot
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon smoked salt
• 1/4 teaspoon red pepper flakes
• 1 can (28 ounces) fire roasted, diced, or crushed tomatoes (if using diced, drain)
• 1/2 teaspoon fresh thyme leaves, chopped
• 4 ounces chevre, softened
• 4 ounces cream cheese, softened
• 4 medium zucchini squash, cut on the bias into 3/8ths-inch thick planks or steaks, about 8 steaks per zucchini
• neutral oil, for brushing
• salt and fresh pepper
• fresh thyme leaves, for garnish