Cheesy Garlic Zucchini Steaks

A Little Story About This Recipe

I still remember the first time I made these cheesy garlic zucchini steaks. It was one of those evenings when I wanted to prepare something light yet flavorful, without spending hours in the kitchen. I had fresh zucchinis on hand, some mozzarella, and Parmesan cheese waiting in the fridge. I thought, why not try turning the zucchinis into “steaks” and layering them with garlic and cheese? The result was better than expected—golden, tender zucchini with a cheesy crust that felt both indulgent and wholesome. Since then, this recipe has become one of my go-to dinners when I want something comforting, budget-friendly, and vegetarian. My family loves the rich garlic aroma that fills the kitchen, and the melted cheese on top always makes it feel like a special treat.

Why You’ll Love This Recipe

There are many reasons why this recipe has become a favorite in my home. First, the zucchinis transform beautifully when pan-seared and baked, developing a slightly crispy edge and a tender inside. The garlic oil infuses them with flavor, and the cheese topping gives the dish a satisfying richness. It’s a recipe that feels hearty, yet it’s still light enough to enjoy on busy weeknights.

Versatile

These cheesy garlic zucchini steaks work well in many situations. You can serve them as a main dish with a fresh salad or as a side with grilled chicken, beef, or even pasta. They are also perfect for gatherings, because they look impressive while being easy to prepare.

Budget-Friendly

This dish requires only a handful of simple ingredients, most of which you probably already have in your kitchen. Zucchini is inexpensive, and cheese stretches the flavor without adding much cost. It’s proof that delicious food doesn’t need to be expensive.

Ingredients for Cheesy Garlic Zucchini Steaks

• 2 medium zucchinis

• 4 cloves garlic, finely chopped or grated

• 1/4 teaspoon crushed red pepper flakes, plus more for serving

• Kosher salt

• 4 tablespoons extra-virgin olive oil, divided

• 2 oz mozzarella cheese, shredded (about 1/2 cup)

• 1 oz Parmesan cheese, finely shredded (about 1/2 cup)

• 2 tablespoons fresh basil, torn

  How to Make Cheesy Garlic Zucchini Steaks

  Step-by-Step Instructions for Making

  The process of preparing these zucchini steaks is simple, yet each step brings out a wonderful depth of flavor. First, start with two medium zucchinis and slice them lengthwise to create four thick “steaks.” Scoring the flesh in a crosshatch pattern is key because it helps the seasonings and garlic oil seep deep into the vegetable, ensuring every bite is infused with flavor. After scoring, sprinkle the zucchini with salt and let it rest for about 15 minutes. This step draws out excess moisture, making the texture firmer and preventing sogginess during cooking.

  While the zucchini is resting, prepare the garlic oil. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped garlic and crushed red pepper flakes, cooking gently until the garlic becomes fragrant. This should take only one to two minutes. Be sure not to overcook the garlic, as it can turn bitter. Transfer the garlic oil into a small bowl and set it aside for later.

  Next, return the skillet to the stove and heat one tablespoon of olive oil. Pat the zucchini dry with a paper towel, which is important for achieving a golden sear. Place two zucchini halves flesh side down in the skillet and cook them for about two to three minutes, until they develop a rich, golden-brown crust. Transfer them to a baking sheet and repeat the same process with the remaining zucchini halves and the last tablespoon of oil.

  Once all the zucchini steaks are seared, brush them generously with the reserved garlic oil. Preheat your oven to 425°F (220°C) and bake the zucchini for eight to ten minutes, until tender but still holding their shape. When ready, remove the baking sheet and sprinkle the zucchini with shredded mozzarella and Parmesan cheese. Return the pan to the oven, this time under the broiler, and let the cheese melt and bubble until lightly browned, about two to three minutes. Finally, transfer the cheesy zucchini steaks to a serving platter and finish with torn fresh basil and a sprinkle of red pepper flakes for extra flavor.

  Quick and Easy

  This recipe is quick enough to prepare on a weeknight. With a total cooking time of about 35 minutes, it easily fits into a busy schedule. Each step is straightforward, making it manageable even for beginner cooks.

  Customizable

  You can customize the zucchini steaks by changing the toppings. Try adding a sprinkle of breadcrumbs for extra crunch, or use different cheeses such as cheddar or provolone. You can also adjust the spice level by adding more red pepper flakes or omitting them altogether if you prefer a milder flavor.

  Crowd-Pleasing

  These zucchini steaks are always a hit when served to family or guests. The cheesy topping makes them irresistible, and even those who are not usually fans of zucchini often end up loving this dish. It’s a recipe that delivers both flavor and presentation, ensuring it stands out on any table.

  FAQs

  Can I prepare zucchini steaks ahead of time?
  Yes, you can slice, score, and salt the zucchini in advance. Keep them covered in the refrigerator until you are ready to cook. This saves time when preparing dinner.

  What if I don’t have mozzarella cheese?
  You can substitute mozzarella with other melting cheeses such as provolone or cheddar. The flavor will be slightly different, but still delicious.

  How do I prevent the zucchini from becoming soggy?
  The key is salting the zucchini and letting it rest for 15 minutes before cooking. Patting it dry removes excess water, which helps achieve a firmer texture.

  Can I make this recipe dairy-free?
  Yes, replace the mozzarella and Parmesan with dairy-free alternatives. Vegan cheese melts well and still gives a great flavor.

  Is this recipe suitable for meal prep?
  It works best fresh, but you can store leftovers in an airtight container in the fridge for up to two days. Reheat in the oven to restore crispiness.

  Can I grill the zucchini instead of baking it?
  Absolutely. Grilling adds a smoky flavor. Just sear the zucchini steaks, brush with garlic oil, and then cook on the grill until tender before topping with cheese.

  Is this dish healthy?
  Yes, zucchini is low in calories and rich in nutrients. With cheese added in moderation, it makes a balanced, flavorful dish.

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  Cheesy Garlic Zucchini Steaks

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  Cheesy Garlic Zucchini Steaks are tender zucchini halves seared, brushed with garlic oil, and baked under a layer of melted mozzarella and Parmesan cheese. Finished with fresh basil and red pepper flakes, they make a satisfying vegetarian main or side dish.

  • Total Time: 35 minutes
  • Yield: 4 servings (4 zucchini steaks) 1x

  Ingredients

  Scale 1x2x3x

  • 2 medium zucchinis

  • 4 cloves garlic, finely chopped or grated

  • 1/4 teaspoon crushed red pepper flakes, plus more for serving

  • Kosher salt

  • 4 tablespoons extra-virgin olive oil, divided

  • 2 oz mozzarella cheese, shredded (about 1/2 cup)

  • 1 oz Parmesan cheese, finely shredded (about 1/2 cup)

  • 2 tablespoons fresh basil, torn

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  Instructions

  • Slice each zucchini lengthwise to create 4 steaks. Score the flesh side in a crosshatch pattern. Sprinkle with salt and let rest for 15 minutes to release moisture.

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and red pepper flakes. Cook for 1–2 minutes until fragrant. Transfer mixture to a small bowl.

  • Heat 1 tablespoon olive oil in the skillet. Pat zucchini dry, then place 2 halves flesh side down. Cook for 2–3 minutes until golden. Transfer to a baking sheet. Repeat with remaining zucchini and 1 tablespoon olive oil.

  • Brush seared zucchini with garlic oil. Bake in a preheated oven at 425°F (220°C) for 8–10 minutes, until tender.

  • Sprinkle mozzarella and Parmesan evenly on top. Switch to broil and cook for 2–3 minutes, until cheese is melted and browned.

  • Transfer to a platter, top with torn basil, and finish with extra red pepper flakes if desired.

  Notes

  • Patting the zucchini dry after salting is essential to prevent sogginess.

  • For extra crunch, sprinkle breadcrumbs before broiling.

  • Vegan cheese alternatives can be used to make the dish dairy-free.

  • Author: Layla
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes