If you’re looking to wow your taste buds with something simple yet packed with irresistible flavor, this Cheesy Garlic Zucchini Steaks Recipe is your new go-to. It transforms humble zucchini into a tender, savory delight, layered with garlicky goodness and crowned with melty mozzarella and Parmesan cheese. The delightful crosshatch scoring not only lets the flavors soak in beautifully but also creates a stunning presentation that’s sure to impress at any dinner table. Trust me, these golden, cheesy zucchini steaks will make veggies the star of your meal in the most comforting way.
Ingredients You’ll Need
Getting the flavors just right begins with choosing simple but essential ingredients that bring out the best in this dish. Each component plays a crucial role—from the fresh zucchini’s crisp texture to the garlic’s aromatic punch, and the cheeses’ creamy meltiness to the bright freshness of basil.
- 2 medium zucchini: Firm yet tender, perfect for slicing into steaks with a mild, slightly sweet flavor.
- Kosher salt: Essential for drawing out excess moisture and enhancing the natural flavors of the zucchini.
- 4 cloves garlic, finely chopped or grated: Adds a punch of garlicky aroma that infuses every bite.
- 1/4 tsp crushed red pepper flakes, plus more for serving: Just enough to add a subtle kick without overpowering the dish.
- 4 Tbsp extra-virgin olive oil, divided: Brings richness and helps achieve that perfect golden sear.
- 2 oz mozzarella, shredded (about 1/2 cup): Melts beautifully and adds a creamy, stretchy texture.
- 1 oz Parmesan, finely shredded (about 1/2 cup): Provides a sharp, nutty flavor that complements the mozzarella perfectly.
- 2 Tbsp fresh basil, torn: Lends a fresh, herbaceous note that brightens the entire recipe.
How to Make Cheesy Garlic Zucchini Steaks Recipe
Step 1: Prep and Score the Zucchini Steaks
Start by slicing each zucchini lengthwise to form four thick “steaks”—this is the foundation of your dish. Scoring the flesh in a crosshatch pattern not only looks impressive but helps the garlic oil and seasonings penetrate deeply. Sprinkle with salt and let the zucchini rest so it releases excess moisture for a better sear later on.
Step 2: Make the Garlic Oil
While the zucchini rests, preheat your oven and get the garlic oil going. In a skillet, gently cook garlic and crushed red pepper flakes in olive oil until fragrant. This step infuses the oil with bold, spicy garlic flavor that will coat your zucchini steaks, adding layers of taste with every bite.
Step 3: Sear the Zucchini
Dry your zucchini steaks carefully to ensure a lovely golden crust when searing. Heat olive oil in the skillet, then place zucchini flesh side down to quickly develop a rich, caramelized surface. This searing step locks in the flavor and texture that make these zucchini steaks so satisfying.
Step 4: Bake and Add Cheese
After searing, arrange the zucchini steaks flesh side up on a baking sheet and brush generously with your vibrant garlic oil. Baking softens the zucchini perfectly while allowing the flavors to meld. Once tender, top each steak with shredded mozzarella and Parmesan for a cheesy, golden topping that’s simply irresistible.
Step 5: Broil Until Golden and Serve
Finish off with a high-heat broil to melt and brown the cheese just right, adding a savory crust that contrasts beautifully with tender zucchini. Top with fresh basil and extra red pepper flakes if you like a little more heat. Your Cheesy Garlic Zucchini Steaks Recipe is now ready to steal the show!
How to Serve Cheesy Garlic Zucchini Steaks Recipe
Garnishes
A handful of fresh torn basil leaves adds a fresh, aromatic lift that complements the rich cheese and garlic beautifully. Sprinkle with extra crushed red pepper flakes if you want a touch more heat and a splash of vibrant color.
Side Dishes
These zucchini steaks are fantastic as a main for a light meal or a hearty side to grilled meats or roasted chicken. Pair with a crisp green salad for freshness, or some roasted potatoes for a comforting, satisfying combo.
Creative Ways to Present
Try stacking the zucchini steaks layered with extra basil leaves for an elegant vegetable tower presentation. Or serve individual steaks on small plates with a drizzle of balsamic glaze to add tang and a lovely finish that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Place any leftover zucchini steaks in an airtight container and refrigerate for up to 3 days. The cheesy topping may firm up, but reheating will bring back that melty texture and delicious flavors.
Freezing
Freezing isn’t ideal for this dish since zucchini releases moisture and cheese texture changes after thawing. If you want to prep ahead, it’s better to store unbaked, scored zucchini steaks separately and add cheese after thawing and warming.
Reheating
Reheat leftovers gently in a 350°F oven until warmed through to preserve the tender texture and melt the cheese again. Avoid microwaving if you want to keep the best flavor and texture intact.
FAQs
Can I use other types of cheese for this recipe?
Absolutely! While mozzarella and Parmesan provide classic melt and sharpness, you can experiment with cheeses like cheddar or fontina for different flavors, though melting characteristics will vary.
Do I need to peel the zucchini?
No peeling is necessary. The skin adds color, texture, and nutrients, plus it holds the zucchini steaks together well during cooking.
How spicy is this dish?
The crushed red pepper flakes add just a gentle warmth, but you can adjust the amount to suit your heat tolerance—add more if you like it spicy, or leave it out for a milder version.
Can this recipe be made vegan?
To make it vegan, simply substitute mozzarella and Parmesan with vegan cheese alternatives and use olive oil as usual. It won’t be quite the same, but still delicious and satisfying.
What’s the best way to slice the zucchini for even cooking?
Slicing in half lengthwise creates perfect thick steaks that cook evenly. Scoring the flesh also promotes even heat penetration and flavor absorption.
Final Thoughts
This Cheesy Garlic Zucchini Steaks Recipe is such a joy to make and eat. It turns simple ingredients into a warm, satisfying dish bursting with flavor and comfort. Whether you’re craving a hearty vegetarian main or a stunning side, these zucchini steaks will soon become a beloved favorite on your table. Give it a try and watch your love for zucchini skyrocket!
Print
Cheesy Garlic Zucchini Steaks Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Cheesy Garlic Zucchini Steaks are a flavorful, low-carb vegetarian dish perfect for a quick and satisfying meal. Tender zucchini halves are scored to allow seasoning to penetrate, seared to a golden brown, topped with a fragrant garlic oil and a blend of mozzarella and Parmesan cheeses, then baked and broiled to melty perfection. Finished with fresh basil and a sprinkle of crushed red pepper flakes, this dish offers a delicious balance of savory, spicy, and herbal 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 Zucchini: Slice each zucchini in half lengthwise to create 4 steaks. Score the flesh side diagonally about 1/4 inch deep at half-inch intervals in one direction, then rotate 90° and score diagonally again to create a crosshatch pattern. Season the zucchini steaks evenly with 1 teaspoon kosher salt and let them sit for about 15 minutes to release excess moisture.
- Make Garlic Oil: Preheat your oven to 425°F (220°C) with a rack positioned in the center. Heat a large skillet over medium heat and add 2 tablespoons of olive oil, along with the finely chopped garlic and 1/4 teaspoon crushed red pepper flakes. Cook until fragrant, about 1 to 2 minutes without letting the garlic brown. Transfer this garlic-infused oil to a small bowl and set aside.
- Sear Zucchini: In the same skillet, add 1 tablespoon of olive oil and heat over medium-high. Pat the zucchini steaks dry with paper towels to remove moisture. Place two zucchini halves flesh side down in the skillet and sear until golden brown, about 2 to 3 minutes. Move them to a baking sheet with the flesh side facing up. Repeat this process with the remaining zucchini and another tablespoon of olive oil.
- Brush and Bake: Brush the top (flesh side) of the zucchini steaks generously with the prepared garlic oil. Place the baking sheet in the preheated oven and bake the zucchini until tender, about 8 to 10 minutes.
- Add Cheese and Broil: Remove the baking sheet from the oven and sprinkle the zucchini steaks evenly with shredded mozzarella and Parmesan cheese. Switch your oven to the broil setting on high. Broil the zucchini steaks for 2 to 3 minutes or until the cheese is melted, bubbly, and beginning to brown.
- Garnish and Serve: Transfer the cheesy garlic zucchini steaks to a serving platter. Sprinkle torn fresh basil over the top along with additional crushed red pepper flakes if desired. Serve warm as a flavorful appetizer, side dish, or light main course.
Notes
- Scoring the zucchini helps the seasoning penetrate and creates a better surface for browning and cheese adhesion.
- Be careful not to burn the garlic while infusing the oil, as burnt garlic can turn bitter.
- Patting the zucchini dry before searing helps achieve a nice golden crust.
- Use fresh high-quality mozzarella and Parmesan for best melting and flavor.
- Adjust the amount of crushed red pepper flakes to taste if you prefer more or less heat.
- This dish is best served immediately to enjoy the melted cheese texture.
