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
Scale
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.
