If you’re craving a dish that’s bursting with flavor, yet surprisingly simple to prepare, this Cheesy Garlic Zucchini Steaks Recipe is about to become your new go-to. Imagine tender zucchini slices scored with a beautiful crosshatch pattern, infused with fragrant garlic oil, and topped with melty mozzarella and sharp Parmesan. This dish brings together the freshness of summer vegetables and the indulgence of cheesy goodness in perfect harmony, making it a standout whether you’re looking for a vibrant side or a satisfying vegetarian main.
Ingredients You’ll Need
The beauty of this Cheesy Garlic Zucchini Steaks Recipe lies in its straightforward, wholesome ingredients. Each one plays a vital role in delivering layered textures and bold tastes. From the juicy zucchini to the punch of garlic and the creamy, golden cheese, everything harmonizes effortlessly.
- 2 medium zucchini: Choose firm, vibrant zucchinis for the best texture and flavor.
- Kosher salt: Essential for drawing out moisture and enhancing natural flavors.
- 4 cloves garlic, finely chopped or grated: Infuses the dish with irresistible aroma and depth.
- 1/4 tsp crushed red pepper flakes, plus more for serving: Adds a subtle kick that wakes up your taste buds.
- 4 Tbsp extra-virgin olive oil, divided: Provides richness and helps achieve a crispy golden sear.
- 2 oz mozzarella, shredded (about 1/2 cup): Melts beautifully to create gooey, comforting layers.
- 1 oz Parmesan, finely shredded (about 1/2 cup): Brings a sharp, nutty finish that perfectly contrasts the mild mozzarella.
- 2 Tbsp fresh basil, torn: Adds fresh, herbaceous brightness on top.
How to Make Cheesy Garlic Zucchini Steaks Recipe
Step 1: Prep and Score the Zucchini
Start by slicing each zucchini lengthwise into two steaks, making four generous pieces total. Scoring the flesh with a diagonal crosshatch pattern not only creates an impressive look but also helps the garlic oil to soak in deeper. After seasoning with a touch of kosher salt, let the zucchini sit for about 15 minutes—this trick pulls out excess moisture so your steaks won’t be soggy when cooked.
Step 2: Infuse Olive Oil with Garlic and Red Pepper
While the zucchini is resting, warm up some olive oil in a skillet and gently cook the finely chopped garlic with crushed red pepper flakes. This quick step makes the oil fragrant and flavorful. Be careful not to brown the garlic too much; you want it mellow and aromatic. Transfer this garlic-infused oil to a small bowl for brushing later.
Step 3: Pan-Sear the Zucchini Steaks
Pat the zucchini dry to help achieve a perfect sear, then cook them flesh side down in hot olive oil. In just a few minutes, those scores will develop a golden crust that adds wonderful texture. Once nicely browned, transfer the steaks to a baking sheet, arranging them with the flesh facing up. Repeat with the remaining steaks.
Step 4: Brush and Bake with Cheeses
Generously brush the zucchini steaks with the garlic oil created earlier, making sure every nook from the scoring absorbs the flavor. Bake them at 425°F in the center of your oven until tender, about 8 to 10 minutes. Then sprinkle shredded mozzarella and Parmesan cheese on top—this layer is the ultimate indulgent finish.
Step 5: Broil to Perfection
Pop the cheesy zucchini under a high broiler until the cheese melts and bubbles into gorgeous golden spots. This final step adds that irresistible browned crust that makes the dish so inviting. Carefully transfer your zucchini steaks to a serving platter, scatter fresh basil leaves, and if you like a touch more heat, a pinch of red pepper flakes. And voilà , your Cheesy Garlic Zucchini Steaks Recipe is ready to wow!
How to Serve Cheesy Garlic Zucchini Steaks Recipe
Garnishes
Fresh basil leaves aren’t just a garnish; they bring a burst of herbal brightness that cuts through the richness of the cheese. For added contrast, a sprinkle of extra crushed red pepper flakes or a drizzle of good-quality extra-virgin olive oil elevates the dish beautifully. A light squeeze of lemon can add a surprising pop of acidity, if you’re feeling adventurous!
Side Dishes
This dish pairs wonderfully with rustic, crusty bread to mop up the garlicky, cheesy juices. For a more substantial meal, serve alongside roasted potatoes or a hearty grain salad like quinoa or farro. A crisp green salad with a tangy vinaigrette also balances the richness and keeps the plate fresh and vibrant.
Creative Ways to Present
For a more dramatic presentation, stack the zucchini steaks to create small towers topped with alternating layers of cheese and basil. Alternatively, chop cooked steaks into smaller cubes tossed with fresh tomatoes and herbs for a warm zucchini salad variation. The versatility of this Cheesy Garlic Zucchini Steaks Recipe means you can get as creative as you want!
Make Ahead and Storage
Storing Leftovers
Leftover zucchini steaks keep well in an airtight container in the refrigerator for up to 3 days. Be sure to cool them completely before storing to avoid condensation that makes the crust soggy. They remain flavorful and can easily be reheated for a quick, tasty snack or side.
Freezing
Freezing zucchini steaks is possible but not ideal due to their high water content, which may cause texture changes upon thawing. If you do freeze, wrap them tightly in plastic wrap and foil, then store in a freezer-safe bag for up to one month. Thaw slowly in the fridge before reheating.
Reheating
To bring back their crispy charm, reheat zucchini steaks in a hot oven or toaster oven at 375°F for about 10 minutes. Avoid microwaving if you can, as it may make them mushy. A quick re-broil for a minute or two can revive that lovely golden cheese crust.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While mozzarella and Parmesan are perfect for their melt and flavor, you can experiment with cheddar, fontina, or even a bit of goat cheese for unique twists.
What if I don’t have fresh basil? Will dried basil work?
Fresh basil really shines here for its bright flavor and aroma, but dried basil can be used in a pinch. Add it earlier during cooking so the flavor has time to develop.
Is this dish suitable for a low-carb diet?
Yes, zucchini is naturally low in carbs, and this recipe focuses on whole, fresh ingredients with no breading or added sugars, making it a great option for low-carb and keto eaters.
Can I grill the zucchini instead of pan-searing and baking?
Definitely! Grilling zucchini steaks adds a smoky char and works wonderfully with the garlic oil and cheese topping, just watch carefully to avoid burning the cheese under the broiler afterwards.
How can I make this dish vegan?
Replace the mozzarella and Parmesan with plant-based cheeses that melt well. Nutritional yeast sprinkled on top can add a cheesy flavor, and using vegan-friendly olive oil and garlic keeps it all compliant.
Final Thoughts
This Cheesy Garlic Zucchini Steaks Recipe is a delightful blend of simple ingredients and bold flavors that will brighten up any meal. Whether you’re serving it as a hearty side or starring it at your dinner table, its irresistible combination of garlic-infused oil, tender zucchini, and golden cheeses is sure to impress. Give it a try—you might just find your new favorite way to enjoy zucchini!
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: Italian
- Diet: Vegetarian
Description
Cheesy Garlic Zucchini Steaks are a delightful and hearty vegetarian dish featuring fresh zucchini sliced into thick steaks, seasoned and seared to golden perfection, then baked with a blend of mozzarella and Parmesan cheese for a melty topping. Enhanced with garlic-infused olive oil, a hint of crushed red pepper flakes, and fresh basil, this recipe is perfect for a quick and flavorful side or a light main dish.
Ingredients
Zucchini Steaks
- 2 medium zucchini
- Kosher salt (1 tsp for seasoning)
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 fresh basil, torn
Instructions
- Prepare Zucchini Steaks: Slice each zucchini in half lengthwise to create 4 steaks. Using a knife, score the flesh side of each steak about 1/4 inch deep diagonally at half-inch intervals. Then rotate the steak 90° and score again to create a crosshatch pattern. Season all sides with kosher salt and let the zucchini rest for about 15 minutes to draw out moisture.
- Make Garlic Oil: Preheat your oven to 425°F (220°C) with a rack positioned in the center. Meanwhile, heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add the finely chopped garlic and crushed red pepper flakes, cooking until fragrant, about 1 to 2 minutes. Remove from heat and transfer the garlic oil to a small bowl to be used later.
- Sear Zucchini Steaks: In the same skillet, heat 1 tablespoon of olive oil over medium-high heat. Pat the zucchini steaks dry to remove excess moisture. Place two zucchini halves flesh side down in the skillet and cook until golden brown and slightly caramelized, about 2 to 3 minutes. Transfer these to a baking sheet with the flesh side facing up. Repeat this process with the remaining zucchini halves, using the remaining 1 tablespoon of olive oil.
- Brush and Bake: Brush the tops of the zucchini steaks with the prepared garlic oil. Place the baking sheet in the preheated oven and bake until the zucchini steaks are tender, around 8 to 10 minutes. After baking, evenly sprinkle the shredded mozzarella and Parmesan cheeses on top of each steak.
- Broil to Finish: Switch your oven to broil on high. Broil the zucchini steaks until the cheese is melted, bubbly, and beginning to brown, about 2 to 3 minutes. Carefully remove from the oven.
- Garnish and Serve: Transfer the cheesy zucchini steaks to a platter. Top with torn fresh basil leaves and additional crushed red pepper flakes if desired. Serve warm as a savory side dish or light vegetarian main.
Notes
- Scoring the zucchini helps it cook evenly and allows the seasoning and garlic oil to penetrate better.
- Patting the zucchini dry before searing ensures a nice golden-brown crust.
- Watch closely during broiling to prevent burning the cheese.
- This recipe can be easily doubled for larger groups.
- For a spicier kick, increase crushed red pepper flakes or add a pinch of cayenne.
