Print

Cheesy Garlic Zucchini Steaks Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://messykitchenmagic.com/cheesy-garlic-zucchini-steaks-recipe/