Short Description
Cheesy Garlic Zucchini Steaks are a delightful vegetarian dish that combines the tender texture of zucchini with the rich flavors of garlic and melted cheese. This recipe transforms simple ingredients into a savory side or light main course, perfect for any meal.

Why You’ll Love This Recipe
Flavorful and Satisfying: The combination of garlic-infused olive oil, mozzarella, and Parmesan creates a rich and savory taste that complements the mildness of zucchini.

Healthy Choice: Zucchini is low in calories and high in nutrients, making this dish a nutritious option.

Quick and Easy: With a total preparation and cooking time of approximately 30 minutes, it’s ideal for busy weeknights.

Versatile: Serve it as a side dish, appetizer, or even a light main course.

Customizable: Easily adapt the recipe with different cheeses or herbs to suit your taste preferences.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 medium zucchini

Kosher salt

4 cloves garlic, finely chopped or grated

1/4 teaspoon crushed red pepper flakes, plus more for serving

4 tablespoons extra-virgin olive oil, divided

2 ounces mozzarella, shredded (about 1/2 cup)

1 ounce Parmesan, finely shredded (about 1/2 cup)

2 tablespoons fresh basil, torn

Directions
Prepare the Zucchini: Slice each zucchini in half lengthwise to create 4 “steaks.” Score the flesh side of each steak 1/4 inch deep diagonally at 1/2 inch intervals. Rotate the steaks 90 degrees and score again to create a crosshatch pattern. Season the scored sides with 1 teaspoon of salt and let them sit for about 15 minutes to draw out moisture.

Preheat the Oven: Place a rack in the center of the oven and preheat to 425°F (220°C).

Make Garlic Oil: In a large skillet over medium heat, cook the garlic, red pepper flakes, and 2 tablespoons of olive oil, stirring, until the garlic is fragrant, about 1 to 2 minutes. Transfer the garlic oil to a small bowl.

Sear the Zucchini: In the same skillet over medium-high heat, heat 1 tablespoon of olive oil. Pat the zucchini dry. Arrange 2 halves flesh side down in the skillet and cook until golden brown on the bottom, about 2 to 3 minutes. Transfer to a baking sheet, flesh side up. Repeat with the remaining zucchini and 1 tablespoon of olive oil.

Bake: Brush the zucchini steaks with the garlic oil. Bake in the preheated oven until tender in the center, about 8 to 10 minutes.

Add Cheese and Broil: Top the zucchini with mozzarella and Parmesan. Heat the broiler on high and broil, watching closely, until the cheese is melted and browned, about 2 to 3 minutes.

Garnish and Serve: Sprinkle with torn fresh basil and additional red pepper flakes if desired. Serve warm.

Servings and Timing
Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Variations
Cheese Options: Substitute mozzarella with provolone or fontina for a different flavor profile.

Herb Variations: Use fresh thyme or oregano instead of basil for a different aromatic touch.

Spice Level: Adjust the amount of red pepper flakes to control the heat.

Add Protein: Top with cooked chicken or tofu slices to make it a more substantial meal.

Vegan Version: Use plant-based cheeses and olive oil to make the dish vegan-friendly.

Storage/Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a preheated oven at 350°F (175°C) until warmed through, about 10 minutes. Alternatively, microwave on high for 1-2 minutes, though the texture may be softer.

FAQs
How do I prevent the zucchini from becoming soggy?
Salting the zucchini and letting it sit helps draw out excess moisture. Patting it dry before cooking is essential to prevent sogginess.

Can I grill the zucchini instead of baking?
Yes, grilling the zucchini steaks adds a smoky flavor. After scoring and salting, grill them flesh side down until charred, then top with cheese and allow it to melt.

What can I use instead of mozzarella?
Provolone, fontina, or even a sharp cheddar can be used as alternatives to mozzarella.

Is this recipe suitable for a keto diet?
Yes, this recipe is low in carbohydrates and can fit into a keto diet plan.

Can I prepare this dish ahead of time?
You can prepare the zucchini up to the baking step ahead of time. Store them in the refrigerator and bake when ready to serve.

What main dishes pair well with this side?
This dish pairs well with grilled meats, pasta, or as part of a vegetarian meal with grains like quinoa or couscous.

Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute and will provide a slightly different flavor and color.

How do I make this dish spicier?
Increase the amount of crushed red pepper flakes or add a dash of hot sauce to the garlic oil mixture.

Can I freeze the leftovers?
Freezing is not recommended as the texture of the zucchini may become mushy upon thawing.

What other herbs can I use for garnish?
Fresh parsley, chives, or oregano can be used as alternatives to basil for garnish.

Conclusion
Cheesy Garlic Zucchini Steaks offer a flavorful and nutritious option that is both easy to prepare and versatile. Whether served as a side dish or a light main course, this recipe is sure to delight with its combination of tender zucchini, aromatic garlic, and melted cheese.

Cheesy Garlic Zucchini Steaks

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Author: Olivia
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4-servings
Category: Main Course
Method: Roasting, Broiling, Searing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Cheesy Garlic Zucchini Steaks are the ultimate low-carb side dish or vegetarian main, packed with flavor from garlic, red pepper flakes, and melted mozzarella and Parmesan. Perfectly roasted and broiled for a crispy, cheesy finish.

Ingredients

2 medium zucchini
Kosher salt
4 cloves garlic, finely chopped or grated
1/4 tsp. crushed red pepper flakes, plus more for serving
4 Tbsp. extra-virgin olive oil, divided
2 oz. mozzarella, shredded (about 1/2 cup)
1 oz. Parmesan, finely shredded (about 1/2 cup)
2 Tbsp. fresh basil, torn

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Instructions

Slice each zucchini in half lengthwise to make 4 “steaks.”
Score the flesh side diagonally at 1/4″ depth and 1/2″ intervals to create a crosshatch pattern.
Season with 1 tsp salt and let sit for 15 minutes to draw out moisture.
Preheat oven to 425°F and position rack in the center.
In a skillet over medium heat, cook garlic, red pepper flakes, and 2 Tbsp olive oil for 1–2 minutes until fragrant. Transfer garlic oil to a bowl.
In the same skillet over medium-high heat, heat 1 Tbsp olive oil. Pat zucchini dry and sear flesh side down until golden, 2–3 minutes. Transfer to baking sheet. Repeat with remaining oil and zucchini.
Brush garlic oil over the zucchini. Bake for 8–10 minutes until tender.
Top with mozzarella and Parmesan.
Broil on high for 2–3 minutes until cheese is browned and bubbly.
Sprinkle with basil and extra red pepper flakes before serving.