Cheesy Garlic Zucchini Steaks
These cheesy garlic zucchini steaks bring out the best in zucchini—crisp on the outside, tender inside, infused with garlicky olive oil, and smothered in bubbling mozzarella and Parmesan. A healthy, flavorful dish perfect for any occasion.
Equipment
- Knife
- Cutting Board
- Skillet
- Oven
- Baking Sheet
- Brush
- Paper Towels
Ingredients
Main Ingredients
- 2 medium zucchinis halved lengthwise
- 4 cloves garlic finely chopped or grated
- 0.25 teaspoon red pepper flakes optional
- 4 tablespoons extra-virgin olive oil
- 2 ounces mozzarella cheese shredded (about 1/2 cup)
- 1 ounce Parmesan cheese finely shredded (about 1/2 cup)
- Kosher salt to taste
- Fresh basil torn, for garnish
Optional Additions
- vegan mozzarella or nutritional yeast for dairy-free version
- smoked paprika or cumin for a smoky twist
Instructions
- Slice zucchinis lengthwise, score crosshatch pattern, sprinkle with salt, and rest for 15 minutes. Pat dry.
- Heat 2 tbsp olive oil in skillet. Add garlic and red pepper flakes. Cook until fragrant, transfer to bowl.
- In same skillet, heat 1 tbsp oil. Sear zucchini flesh side down for 2–3 min until golden crust forms.
- Preheat oven to 425°F (220°C). Transfer zucchini to baking sheet, brush with garlic oil.
- Bake for 8–10 min until tender. Top with cheeses. Broil for 2–3 min until melted and bubbly.
- Garnish with fresh basil and serve hot. Enjoy!
Notes
Try grilling the zucchini instead of baking for a smoky twist. You can also experiment with different cheeses or add a drizzle of balsamic glaze.