Cheesy Garlic Zucchini Steaks
Cheesy Garlic Zucchini Steaks are the perfect way to turn fresh zucchini into a hearty and flavorful vegetarian main or side. Garlicky, cheesy, and pan-seared for extra flavor.
Equipment
- Skillet
- Oven
- Brush
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 2 medium zucchinis
- 4 cloves garlic finely chopped or grated
- 1/4 teaspoon red pepper flakes optional
- 4 tablespoons extra-virgin olive oil divided
- 1/2 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese finely grated
- kosher salt to taste
- fresh basil for garnish
Instructions
- Slice each zucchini in half lengthwise and score the flesh side in a crosshatch pattern. Sprinkle with kosher salt and let rest for 15 minutes to draw out moisture. Pat dry.
- In a skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and red pepper flakes (if using), cooking for 1–2 minutes until fragrant. Set aside.
- Heat another tablespoon of olive oil. Sear zucchini flesh side down for 2–3 minutes until golden brown. Flip and cook 2 more minutes. Transfer to a baking dish.
- Preheat oven to 425°F (220°C). Brush garlic oil over the top of each zucchini. Sprinkle with mozzarella and Parmesan.
- Bake for 8–10 minutes or until cheese is melted and bubbly. Garnish with fresh basil before serving.
Notes
These zucchini steaks are perfect as a vegetarian main dish or as a low-carb side. Add smoked paprika or cumin for a twist. Use vegan cheese alternatives for dairy-free version.