Cheesy Garlic Zucchini Steaks are a savory, mouthwatering side dish that transforms simple zucchini into a flavorful and satisfying plate. Infused with garlic and topped with melted cheese, these zucchini steaks are the perfect accompaniment to any main course or a delightful light meal on their own.
Why You’ll Love This Recipe
This recipe is a wonderful way to enjoy fresh zucchini in a way that feels indulgent yet remains healthy. The zucchini steaks are hearty, loaded with the irresistible flavors of garlic and cheese, and take only a few minutes to prepare. Whether you need a quick side dish or a vegetarian-friendly centerpiece, this recipe will impress with its simplicity and bold taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
→ Main Ingredients
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2 medium zucchinis
→ Aromatics & Seasonings
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4 cloves garlic, finely chopped or grated
(Additional common ingredients used to complete this dish: 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt and black pepper to taste, 1 cup shredded mozzarella cheese, and ¼ cup grated Parmesan cheese.)
Directions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Slice the zucchinis lengthwise into thick steaks, about ½-inch thick.
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Place the zucchini steaks on the prepared baking sheet and brush both sides with olive oil.
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Season the steaks with salt, black pepper, and Italian seasoning.
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Evenly sprinkle the finely chopped or grated garlic over the zucchini.
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Bake for 12–15 minutes until the zucchini is just tender.
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Remove from the oven and sprinkle mozzarella and Parmesan cheese over each steak.
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Return the zucchini to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
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Serve hot, garnished with fresh herbs if desired.
Servings and Timing
This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Variations
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Spicy Version: Add a pinch of red pepper flakes before baking for a spicy kick.
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Different Cheeses: Substitute mozzarella with provolone, fontina, or gouda for varied flavors.
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Herb Infusion: Add fresh herbs such as basil, thyme, or parsley for an aromatic finish.
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Grilled Zucchini Steaks: Grill the zucchini instead of baking for a smoky flavor.
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Stuffed Zucchini Steaks: Top with a mixture of breadcrumbs, herbs, and cheese for a stuffed variation.
Storage/Reheating
Store leftover zucchini steaks in an airtight container in the refrigerator for up to 3 days.
To reheat, place the steaks on a baking sheet and warm them in a 350°F (175°C) oven for about 5–8 minutes, or reheat gently in the microwave for about 1–2 minutes.
Freezing is not recommended, as the zucchini may become too watery upon thawing.
FAQs
Can I use large zucchinis for this recipe?
Yes, but be aware that larger zucchinis have more seeds and water content, which might affect the texture.
What type of cheese melts best for this dish?
Mozzarella is ideal for meltiness, but a blend with Parmesan adds extra flavor.
How can I prevent the zucchini from becoming too soggy?
Avoid overbaking and choose firmer zucchinis to maintain a good texture.
Can I prepare these zucchini steaks ahead of time?
You can slice and season them in advance, but it is best to bake them just before serving.
What other seasonings can I use?
Paprika, cumin, or garlic powder can be added for different flavor profiles.
How thick should the zucchini steaks be?
Cut them about ½-inch thick to ensure they hold their shape while baking.
Can I cook these zucchini steaks on the stovetop?
Yes, you can pan-sear them in a little olive oil until tender and top with cheese at the end.
How do I make the dish more filling?
Serve the zucchini steaks over cooked quinoa or rice for a complete meal.
Is it necessary to peel the zucchini?
No, the skin is edible and helps the zucchini steaks hold their shape.
Can I use yellow squash instead of zucchini?
Yes, yellow squash works well and offers a slightly sweeter flavor.
Conclusion
Cheesy Garlic Zucchini Steaks are an easy, flavorful, and versatile dish that highlights the natural goodness of zucchini with a rich, cheesy topping. Whether as a side dish or a light meal, these zucchini steaks bring vibrant taste and satisfying texture to the table with minimal effort.
Print
Cheesy Garlic Zucchini Steaks
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-servings
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
Cheesy Garlic Zucchini Steaks are a quick and flavorful side dish or light meal, featuring thick zucchini slices smothered in savory garlic and melted cheese. Perfect for low-carb, keto, or vegetarian diets, this easy recipe delivers big taste with minimal effort!
Ingredients
→ Main Ingredients
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2 medium zucchinis
→ Aromatics & Seasonings
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4 cloves garlic, finely chopped or grated
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2 tablespoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon Italian seasoning (optional)
→ Cheese
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1 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
→ Garnish (optional)
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Fresh parsley, chopped
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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Slice the zucchinis lengthwise into thick steaks, about ½ inch thick.
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In a small bowl, mix the olive oil, chopped garlic, salt, pepper, and Italian seasoning.
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Brush both sides of the zucchini steaks generously with the garlic oil mixture.
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Arrange the zucchini on the prepared baking sheet.
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Bake for 10–12 minutes, or until the zucchini starts to soften.
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Remove from the oven and sprinkle evenly with mozzarella and Parmesan cheeses.
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Return to the oven and bake for another 5–7 minutes, or until the cheese is melted and bubbly.
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Broil for 1–2 minutes if you want the cheese golden and slightly crispy.
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Garnish with chopped parsley before serving.
Notes
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For extra flavor, sprinkle red pepper flakes over the cheese before baking.
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You can swap mozzarella for provolone or gouda for different cheesy flavors.
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These “steaks” are best enjoyed fresh but can be reheated under the broiler.
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