Introduction

Cheesy Garlic Zucchini Steaks are a delicious, savory way to enjoy fresh zucchini with a flavorful garlic-infused olive oil and a melty cheese topping. This recipe transforms simple vegetables into a hearty, satisfying dish perfect as a side or light main.

Cheesy Garlic Zucchini Steaks Recipe - Recipe Image

Ingredients

2 medium zucchini (about 1 lb. total)
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. torn fresh basil

Instructions

Step 1: Slice each zucchini in half lengthwise to create 4 “steaks.” Score the flesh side of each steak ¼ inch deep with diagonal cuts spaced ½ inch apart. Rotate 90° and score diagonally again to form a crosshatch pattern.
Step 2: Season the scored sides of the zucchini steaks with 1 teaspoon kosher salt. Let them sit for about 15 minutes to release excess moisture.
Step 3: Preheat the oven to 425°F and position a rack in the center. In a large skillet over medium heat, combine 2 tablespoons olive oil, garlic, and crushed red pepper flakes. Cook, stirring, for 1 to 2 minutes until fragrant. Transfer the garlic oil to a small bowl.
Step 4: In the same skillet over medium-high heat, heat 1 tablespoon olive oil. Pat the zucchini dry with paper towels. Place two zucchini halves flesh side down in the skillet and cook without moving until golden brown, about 2 to 3 minutes. Transfer to a baking sheet flesh side up. Repeat with remaining zucchini and the last tablespoon of olive oil.
Step 5: Brush the zucchini steaks with the garlic oil. Bake in the preheated oven until the center is tender, about 8 to 10 minutes. Remove from oven and evenly top with shredded mozzarella and Parmesan cheeses.
Step 6: Turn on the broiler and broil the zucchini steaks, watching closely, until the cheese melts and turns golden brown, about 2 to 3 minutes.
Step 7: Transfer the zucchini steaks to a serving platter. Garnish with torn fresh basil and additional crushed red pepper flakes if desired. Serve warm.

Tips & Variations

For a smoky flavor, try using smoked mozzarella instead of regular mozzarella.
To make it spicier, increase the crushed red pepper flakes or add a pinch of cayenne pepper to the garlic oil.
Use a mandoline to slice zucchini for evenly thick steaks if preferred.
Substitute fresh thyme or oregano for basil to change the herbal note.
Serve with a drizzle of balsamic glaze for added sweetness and acidity.

Storage

Store any leftover zucchini steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. The cheese topping may be less crispy after reheating but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, yellow summer squash or pattypan squash can be used as a substitute. Keep in mind that cooking times may vary slightly depending on thickness and moisture content.

How do I prevent zucchini from becoming soggy?

Scoring the flesh and salting the zucchini helps draw out excess moisture before cooking. Also, patting the zucchini dry before searing helps achieve a crisp, golden crust.

Cheesy Garlic Zucchini Steaks Recipe

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Cheesy Garlic Zucchini Steaks are a flavorful and satisfying vegetarian dish featuring tender zucchini slices scored in a crosshatch pattern, sautéed with garlic and red pepper flakes, baked until tender, and topped with melted mozzarella and Parmesan cheeses. Finished under the broiler for a golden crust and garnished with fresh basil, this recipe makes a perfect side or light main course with bold garlic and herb flavors.

Author: Maya
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Stovetop and Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Zucchini Steaks

2 medium zucchini (about 1 lb. total)
Kosher salt

Garlic Oil

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

Cheese Topping

2 oz. mozzarella, shredded (about 1/2 cup)
1 oz. Parmesan, finely shredded (about 1/2 cup)

Garnish

2 tbsp. torn fresh basil

Instructions

Prepare Zucchini Steaks: Using a sharp knife, 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 steaks 90 degrees and score diagonally again to form a crosshatch pattern. This scoring allows flavors to penetrate and helps them cook evenly.
Season and Sweat: Season the scored sides with 1 teaspoon kosher salt and let them sit for about 15 minutes. This process helps the zucchini release excess moisture, improving texture when cooked.
Make Garlic Oil: Arrange a rack in the center of your oven and preheat to 425°F. In a large skillet over medium heat, add 2 tablespoons of olive oil along with the finely chopped garlic and 1/4 teaspoon crushed red pepper flakes. Stir frequently and cook for 1 to 2 minutes until the garlic is fragrant but not browned. Remove from heat and transfer the garlic oil mixture into a small bowl.
Sear the Zucchini: Clean the skillet and heat 1 tablespoon olive oil over medium-high heat. Pat the zucchini steaks dry to remove released moisture. Place 2 zucchini halves flesh side down in the skillet and cook undisturbed for 2 to 3 minutes until golden brown on the bottom. Transfer seared zucchini to a baking sheet with the flesh side facing up. Repeat this process with the remaining zucchini and the remaining 1 tablespoon olive oil.
Brush with Garlic Oil and Bake: Brush the zucchini steaks generously with the prepared garlic oil. Bake in the preheated oven for 8 to 10 minutes until the zucchini is tender in the center.
Add Cheese and Broil: Remove the baking sheet from the oven and evenly top the zucchini steaks with shredded mozzarella and Parmesan. Turn your broiler on high and broil for 2 to 3 minutes, watching closely until the cheese is melted, bubbly, and lightly browned.
Garnish and Serve: Transfer the zucchini steaks to a serving platter. Sprinkle with torn fresh basil and additional crushed red pepper flakes to taste. Serve warm as a flavorful side or light vegetarian main dish.

Notes

Be careful not to burn the garlic when making the garlic oil; cook on medium heat just until fragrant.
Scoring the zucchini deeply helps flavors penetrate and allows it to cook evenly and faster.
Patting the zucchini dry before searing removes excess moisture and helps achieve a golden crust.
Keep a close eye during broiling to prevent cheese from burning.
Can be served as a side dish or a light vegetarian entrée.

Keywords: zucchini steaks, cheesy zucchini, garlic zucchini, vegetarian side dish, baked zucchini, mozzarella Parmesan zucchini