If you are looking for a vegetable dish that feels indulgent yet stays light and fresh, this Cheesy Garlic Zucchini Steaks Recipe is going to become your new favorite. Imagine tender zucchini, sliced thick and scored with an inviting crosshatch, bathed in fragrant garlic olive oil, then topped with a luscious blend of melted mozzarella and Parmesan cheeses. It’s the perfect harmony of gooey, savory, and just a hint of spice that makes these zucchini steaks so satisfying. Whether you need a stunning side or a vegetarian main that doesn’t feel like a compromise, this dish delivers on all fronts with flavor and flair.
Ingredients You’ll Need
These ingredients are incredibly simple and easy to find, but each plays a vital role in making your Cheesy Garlic Zucchini Steaks Recipe shine. From the fresh zucchini to the aromatic garlic and vibrant basil, every element adds unique flavor, texture, or color to bring this dish to life.
- 2 medium zucchini: Thickly sliced for a steak-like texture that holds up well to cooking and cheese topping.
- Kosher salt: Essential for drawing out moisture from the zucchini, concentrating its natural sweetness.
- 4 cloves garlic, finely chopped or grated: Infuses the olive oil with bold aroma and unmistakable garlic punch.
- 1/4 tsp crushed red pepper flakes, plus more for serving: Adds a subtle heat that wakes up the palate without overpowering.
- 4 Tbsp extra-virgin olive oil, divided: Used both for sautéeing and roasting, enriching the zucchini with fruity richness.
- 2 oz mozzarella, shredded (about 1/2 cup): Melts beautifully to create a creamy, stringy topping full of gooey indulgence.
- 1 oz Parmesan, finely shredded (about 1/2 cup): Offers a salty, nutty flavor that complements mozzarella and adds depth.
- 2 Tbsp fresh basil, torn: Provides a burst of fresh herbal brightness as the finishing touch.
How to Make Cheesy Garlic Zucchini Steaks Recipe
Step 1: Prep and Season Your Zucchini
Start by slicing each zucchini lengthwise into thick halves to create your zucchini steaks. The key is scoring the flesh in a diagonal crosshatch pattern about 1/4 inch deep. This technique not only looks beautiful but helps the garlic oil and seasonings penetrate deep into the zucchini. Sprinkle kosher salt over the steaks and let them sit for about 15 minutes. This step pulls out excess moisture, preventing sogginess and intensifying their flavor when cooked.
Step 2: Infuse Olive Oil with Garlic and Heat Up
While the zucchini rests, preheat your oven to 425 degrees Fahrenheit and place a rack in the middle. Heat 2 tablespoons of olive oil in a skillet over medium heat, then add chopped garlic and crushed red pepper flakes. Cook just until fragrant, about 1 to 2 minutes, careful not to burn the garlic. This infused oil is aromatic and forms the glorious base for basting the zucchini, so transfer it to a small bowl and set aside.
Step 3: Sear the Zucchini Steaks
In the same skillet, add another tablespoon of olive oil and increase heat to medium-high. Pat the zucchini steaks dry to remove any excess salt and moisture, then place them flesh side down. Sear for 2 to 3 minutes until they develop a gorgeous golden crust. Transfer these browned steaks to a baking sheet with the scored side facing up. Repeat with the remaining zucchini and olive oil.
Step 4: Brush and Bake with Cheese
Generously brush your beautifully seared zucchini steaks with the fragrant garlic oil you prepared earlier. Bake them in the preheated oven until tender, about 8 to 10 minutes. Then, sprinkle your shredded mozzarella and Parmesan cheeses evenly on top, preparing for the final, cheesy flourish.
Step 5: Broil to Melty, Golden Perfection
Switch your oven to the broil setting on high. Place the zucchini steaks under the broiler for 2 to 3 minutes until the cheese is melted, bubbly, and browned in spots. Watch carefully here for that perfectly toasted cheesy crust. Once done, transfer the steaks to a serving platter, sprinkle fresh torn basil and a little extra crushed red pepper flakes if you love a touch of heat. Your Cheesy Garlic Zucchini Steaks Recipe is now ready to wow!
How to Serve Cheesy Garlic Zucchini Steaks Recipe
Garnishes
Fresh torn basil isn’t just a garnish; it lifts the entire dish with its sweet, peppery brightness that contrasts wonderfully with the richness of the cheese and garlic. Adding a pinch of extra crushed red pepper flakes gives a slight nudge for those who like a bit of spice and enhances the layered flavors even more.
Side Dishes
These zucchini steaks are versatile—they pair beautifully with light sides like quinoa salad or roasted cherry tomatoes for a summery feel. For a heartier meal, serve alongside garlic mashed potatoes or a rustic whole-grain bread to soak up all the cheesy garlic goodness.
Creative Ways to Present
Think beyond the plate! Try stacking the zucchini steaks with layers of fresh tomato slices and basil for a colorful, stacked tower. You can also slice them into strips to make a fun appetizer platter with dips like basil pesto or roasted red pepper hummus to add color and variety to the table.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from your Cheesy Garlic Zucchini Steaks Recipe, store them in an airtight container in the refrigerator for up to 3 days. They keep their flavor well and can be enjoyed cold or reheated for a quick meal.
Freezing
While fresh zucchini is best enjoyed immediately, you can freeze leftover zucchini steaks without the cheese topping. After frying and cooling, place them in a freezer-safe container or bag for up to 2 months. Add the cheese and broil fresh when you’re ready to eat.
Reheating
For reheating, place the zucchini steaks in a preheated oven at 350°F to warm them through evenly without drying out. If possible, add a little extra cheese and a brief broil at the end to restore that melty, golden finish you loved the first time.
FAQs
Can I use other types of cheese?
Absolutely! While mozzarella and Parmesan are classic for this recipe, feel free to experiment with fontina, gouda, or even a sharp cheddar for different flavor profiles. Just remember that melting qualities vary, so adjust accordingly.
Is it necessary to score the zucchini?
Scoring the zucchini helps the garlic oil seep into the flesh, enhancing flavor. It also creates a pleasing texture and a beautiful presentation. Skipping this step won’t ruin the dish, but the steaks won’t be quite as flavorful or visually striking.
Can I grill zucchini instead of pan-searing and baking?
Yes, grilling zucchini steaks adds a smoky char that’s fantastic with cheesy toppings. Just be sure to oil the grill grates well to prevent sticking, and adjust cooking times to avoid overcooking.
How spicy is this recipe?
The crushed red pepper flakes add a mild heat that complements the richness of cheese and garlic. You can easily adjust the level or omit it if you prefer no spice at all.
Is this recipe suitable for a low-carb diet?
Definitely! Zucchini is low in carbs, and this recipe uses fresh ingredients with minimal added sugars or starches, making it a wonderful low-carb option that still satisfies cheesy cravings.
Final Thoughts
Trying the Cheesy Garlic Zucchini Steaks Recipe is like discovering a secret way to enjoy vegetables with all the comforting flavors of melted cheese and garlic. It’s simple to prepare, wonderfully flavorful, and makes a perfect weeknight side or a standout vegetarian main. Give it a go and watch zucchini become a star in your kitchen.
Print
Cheesy Garlic Zucchini Steaks Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesy Garlic Zucchini Steaks are a delicious and healthy vegetarian side dish or light main. Sliced zucchini steaks are seasoned, pan-seared to golden perfection, brushed with flavorful garlic-infused olive oil, then baked and broiled with melted mozzarella and Parmesan cheese. Finished with fresh basil and a pinch of crushed red pepper flakes, this recipe offers a perfect balance of rich, cheesy flavor and vibrant garlic notes in just 30 minutes.
Ingredients
Zucchini Steaks
- 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
Cheese Topping
- 2 oz mozzarella, shredded (about 1/2 cup)
- 1 oz Parmesan, finely shredded (about 1/2 cup)
Garnish
- 2 Tbsp fresh basil, torn
Instructions
- Prepare and score zucchini: Slice each zucchini in half lengthwise to make 4 steaks. Score the flesh side diagonally about 1/4 inch deep at 1/2-inch intervals, then rotate 90° and score again to create a crosshatch pattern. Season both sides with 1 teaspoon kosher salt and let rest for 15 minutes to draw out moisture.
- Make garlic oil: Preheat oven to 425°F (220°C) with a rack in the center. In a large skillet over medium heat, add 2 tablespoons olive oil, garlic, and 1/4 teaspoon crushed red pepper flakes. Cook until fragrant, about 1-2 minutes. Remove garlic oil and set aside.
- Pan-sear zucchini: Wipe zucchini dry to remove excess moisture. In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Place 2 zucchini steaks flesh side down and cook for 2-3 minutes until golden brown. Transfer steaks to a baking sheet with the scored side facing up. Repeat with remaining zucchini and 1 tablespoon olive oil.
- Bake zucchini: Brush the zucchini steaks generously with the garlic oil. Bake in the preheated oven until tender, about 8-10 minutes.
- Add cheese and broil: Remove baking sheet from oven and top each zucchini steak with shredded mozzarella and Parmesan cheese. Broil on high for 2-3 minutes, until the cheese is bubbly and golden brown.
- Garnish and serve: Transfer zucchini steaks to a serving platter. Sprinkle torn fresh basil and additional crushed red pepper flakes on top if desired. Serve immediately.
Notes
- Salting the zucchini and letting it sit helps draw out excess water for better texture and flavor.
- Use good quality freshly shredded cheeses for best melting and flavor.
- Adjust red pepper flakes to your preferred spice level or omit if sensitive to heat.
- For a low-carb, vegetarian-friendly side, these zucchini steaks are perfect.
- Leftovers can be refrigerated and gently reheated, though cheese crust will be less crispy.
