Easy Cheesy Garlic Zucchini Steaks

There comes a point every summer when zucchini seems to take over the garden, the farmers market, and my refrigerator. While I love a good Lemon Zucchini Bread, I’m always on the hunt for savory new ways to enjoy this versatile squash. That’s when I discovered the magic of turning zucchini into “steaks.” These Cheesy Garlic Zucchini Steaks are a total game-changer. They transform a humble vegetable into a hearty, satisfying main course or a show-stopping side dish that’s bursting with flavor.

By scoring the zucchini, searing it to a beautiful golden brown, and then baking it with an intoxicating garlic-infused oil, you get a tender, meaty texture. The final flourish of broiled mozzarella and Parmesan creates a bubbly, cheesy crust that’s simply irresistible. This is the kind of recipe that will make even the most dedicated carnivores ask for a second helping of vegetables.

Why make this recipe

You are going to absolutely fall in love with this recipe! Here’s why it deserves a spot in your weekly rotation:

• Incredibly Flavorful: The combination of fragrant garlic oil, a hint of red pepper flakes, and two kinds of gooey, melted cheese makes this dish taste wonderfully indulgent.
• A Healthy Steak Alternative: It offers a hearty, “meaty” experience, making it a fantastic low-carb and vegetarian main course.
• Uses Up Summer Zucchini: It’s the perfect way to make the most of that seasonal zucchini bounty in a creative and delicious way.
• Quick and Easy: With only 10 minutes of prep time, this recipe is simple enough for a weeknight dinner but elegant enough for guests.

Ingredients

• 2 medium zucchini (about 1 lb. total)
• 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
• 2 oz. mozzarella, shredded (about 1/2 c.)
• 1 oz. Parmesan, finely shredded (about 1/2 c.)
• 2 tbsp. torn fresh basil

How to make Cheesy Garlic Zucchini Steaks

Step 1: Using a sharp knife, carefully slice each zucchini in half lengthwise. This will give you four flat “steaks.” On the flesh side of each half, score the surface about ¼-inch deep. Make diagonal cuts spaced ½-inch apart, then rotate the zucchini 90 degrees and score again to create a diamond crosshatch pattern. This helps the flavors penetrate deeply.

Step 2: Season the scored sides of the zucchini generously with 1 teaspoon of kosher salt. Arrange them on a plate or baking sheet and let them sit for about 15 minutes. You’ll see moisture beading on the surface; this step is crucial for drawing out excess water and preventing a soggy result.

Step 3: While the zucchini rests, position a rack in the center of your oven and preheat it to 425°F. In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add the chopped garlic and red pepper flakes, stirring constantly until the garlic is fragrant, which should take about 1 to 2 minutes. Be careful not to let it burn! Scrape this beautiful garlic oil into a small bowl and set it aside.

Step 4: Use a paper towel to pat the zucchini steaks completely dry, wiping away the salt and moisture. Heat 1 tablespoon of olive oil in the same skillet over medium-high heat. Place two zucchini halves flesh-side down in the hot skillet. Cook them, without moving them, until they are a deep golden brown on the bottom, about 2 to 3 minutes. Transfer them to a baking sheet with the flesh side facing up. Repeat the process with the remaining 1 tablespoon of olive oil and the other two zucchini halves.

Step 5: Brush the reserved garlic oil evenly over the tops of all four zucchini steaks. Slide the baking sheet into the preheated oven and bake for 8 to 10 minutes, or until the zucchini is tender when pierced with a fork.

Step 6: Remove the baking sheet from the oven and sprinkle the mozzarella and Parmesan cheese over the top of each steak. Turn your oven’s broiler to high.

Step 7: Place the baking sheet back in the oven under the broiler. Watch it very closely! Broil for 2 to 3 minutes, just until the cheese is melted, bubbly, and has lovely browned spots. Transfer the finished zucchini steaks to a platter, top with fresh torn basil, and add an extra pinch of red pepper flakes if you like a little more heat.

How to serve Cheesy Garlic Zucchini Steaks

These zucchini steaks are incredibly versatile. Serve them hot as a vegetarian main course alongside a simple green salad or a scoop of quinoa. They also make a fantastic side dish that pairs wonderfully with grilled chicken, fish, or steak. For a truly satisfying and easy meal, serve them next to these Easy Garlic Butter Chicken Bites for a complete garlic-lover’s feast.

How to store Cheesy Garlic Zucchini Steaks

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend placing them on a baking sheet in a 375°F oven or in an air fryer for a few minutes until warmed through. This helps crisp the cheese back up and prevents the zucchini from becoming too soft, which can happen in the microwave.

Tips to make Cheesy Garlic Zucchini Steaks

• Don’t skip the salt! Salting the zucchini and letting it rest is the most important step for achieving a great texture and avoiding a watery dish.
• Pat it dry. After salting, make sure to pat the zucchini completely dry with paper towels. A dry surface is essential for getting that beautiful golden-brown sear in the skillet.
• Watch the broiler. The cheese can go from perfectly bubbly to burnt in a matter of seconds. Stay by the oven and keep a close eye on it.
• Use fresh cheese. For the best melt, shred your own mozzarella and Parmesan from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly.
• Love cheesy veggies? If you’re a fan of turning humble vegetables into decadent, cheesy delights, you have to try this amazing Roasted Garlic Parmesan Cauliflower next!

FAQs About Cheesy Garlic Zucchini Steaks

Can I use a different kind of squash?

Absolutely! This recipe works beautifully with yellow summer squash as well. The cooking time should be about the same.

Is this recipe keto-friendly?

Yes, it is! Zucchini, cheese, and olive oil are all low in carbohydrates, making this an excellent and delicious option for anyone following a ketogenic diet.

Can I make these in an air fryer?

You can! After searing the zucchini, place them in the air fryer basket. Air fry at 375°F for about 6-8 minutes until tender. Top with cheese and air fry for another 1-2 minutes until melted and bubbly.

Hungry for more? Follow us on Pinterest for daily recipes!

Final Thoughts

This Cheesy Garlic Zucchini Steaks recipe is proof that vegetables can be the star of the show. It’s savory, satisfying, and packed with so much flavor that you’ll forget you’re eating something healthy. Whether you need a quick weeknight dinner, a stunning side dish, or just a new way to tackle that garden zucchini, this recipe is a guaranteed winner. Enjoy!

Print