Cheesy Garlic Zucchini Steaks Recipe
Cheesy Garlic Zucchini Steaks are my favorite way to turn the humble zucchini into a wow-worthy vegetarian main! Each slice is generously scored, sizzled golden in garlicky oil, and blanketed with a bubbling duo of mozzarella and Parmesan, then finished with fresh basil. Whether you’re feeding a family or wowing dinner guests, these “steaks” are hearty, intensely flavorful, and absolutely irresistible—you might even convert a few veggie skeptics along the way!
Ingredients You’ll Need
The beauty of Cheesy Garlic Zucchini Steaks really lies in its simplicity: every ingredient is purposeful and easy to find, yet each brings its own burst of character—whether that’s fresh flavor, a luscious texture, or a punch of color and aroma. Gather these kitchen staples and you’re halfway to victory!
- Zucchini: Choose two medium, firm zucchinis for “steaks” that hold their shape and develop a satisfying bite.
- Fresh garlic: Four cloves chopped or grated will infuse every layer with a bold, aromatic tang—don’t settle for powder here!
- Crushed red pepper flakes: Just a quarter teaspoon (plus a little extra for serving) adds a gentle heat that perks up the whole dish.
- Kosher salt: Essential for drawing out the zucchini’s moisture and seasoning to the core—don’t skimp!
- Extra-virgin olive oil: Four tablespoons divided; it adds a fruity richness and prevents sticking whether in the skillet or oven.
- Mozzarella cheese: About 2 ounces, shredded—this brings that irresistible melty factor and creamy finish.
- Parmesan cheese: A one-ounce shower of nutty goodness—freshly grated, please, for the best results.
- Fresh basil: Torn and scattered to finish, basil delivers a green, fragrant lift that makes the plate pop.
How to Make Cheesy Garlic Zucchini Steaks
Step 1: Prep and Score the Zucchini
Start by slicing each zucchini in half lengthwise—the idea is to create four generous, steak-like slabs. Lay them flat, and with a sharp knife, score the flesh side in a diamond or crosshatch pattern (careful not to cut all the way through!). Sprinkle each piece with kosher salt, and let them rest for about 15 minutes. This quick “dry brine” draws out excess moisture, ensuring your Cheesy Garlic Zucchini Steaks are golden and meaty instead of watery or limp.
Step 2: Make the Garlic Oil
While the zucchini does its thing, grab a large skillet and warm 2 tablespoons of olive oil over medium heat. Add the chopped garlic and red pepper flakes to the shimmering oil. Stir for 1-2 minutes, just until fragrant—the kitchen will smell amazing! The key is to let the garlic mellow and flavor the oil without letting it brown. Pour this beautiful garlic oil into a small bowl; you’ll brush it on your steaks later.
Step 3: Pan-Sear for Maximum Flavor
Now, pat each zucchini dry with a paper towel to remove the salt-sweated moisture. Heat 1 tablespoon of olive oil in the same skillet (no need to wipe it out—any lingering garlic just adds more flavor). Lay two zucchini halves, flesh-side down, and sear undisturbed for 2-3 minutes until deeply golden and caramelized. Transfer to a baking sheet, then repeat with the other two halves and remaining oil. This quick sear builds a savory crust and locks in juiciness—the signature move for top-tier Cheesy Garlic Zucchini Steaks!
Step 4: Bake to Tender Perfection
With all four “steaks” now on your baking sheet, brush each one generously with the reserved garlic oil, getting into every nook and score mark. Bake them at 425°F for about 8-10 minutes, or until a knife slides in with very little resistance. This is where the magic happens—those scored pockets soak up the garlicky oil and the zucchini becomes meltingly tender.
Step 5: Add Cheese and Broil
Top each zucchini steak with a blanket of shredded mozzarella and a good sprinkle of Parmesan. Slide the sheet under your broiler for just 2-3 minutes—don’t walk away—until the cheese is melted, bubbly, and tinged with toasty golden brown splotches. That gooey-cheesy finish is everything!
Step 6: Top and Serve
Transfer your piping hot Cheesy Garlic Zucchini Steaks to a serving platter. Shower with torn fresh basil and, if you like an extra kick, a pinch more red pepper flakes. Serve right away—they’re best when the cheese is lusciously melted and the basil is still bright.
How to Serve Cheesy Garlic Zucchini Steaks
Garnishes
Sprinkle your Cheesy Garlic Zucchini Steaks with vibrant torn basil, maybe a light dusting of extra Parmesan, or even a drizzle of extra-virgin olive oil to catch the light. Crushed red pepper flakes offer a hint more fire, while cracked black pepper or a squeeze of lemon brightens things up for special occasions.
Side Dishes
Pair these “steaks” with a pile of fluffy quinoa, herb-flecked rice, or creamy risotto for a hearty vegetarian dinner. A crusty baguette is great for mopping up any cheesy, garlicky runoff, and a peppery arugula salad or simple tomato salad delivers a bright, tangy counterpoint.
Creative Ways to Present
For dinner parties, layer the Cheesy Garlic Zucchini Steaks over a bed of marinara sauce and serve them family-style on a platter with extra basil scattered on top. Cutting each steak into thick slices and serving over individual bowls of creamy polenta makes for a luxurious starter or main. Or, tuck slices into a sandwich roll with roasted peppers for a stellar vegetarian sub!
Make Ahead and Storage
Storing Leftovers
If you happen to have a few Cheesy Garlic Zucchini Steaks left over, simply let them cool to room temperature and place in an airtight container. They’ll keep happily in the fridge for up to three days—perfect for easy lunches or snacking between meals.
Freezing
While the cheese and zucchini can both be frozen, the texture may soften a bit more than when served fresh. To freeze, arrange cooled zucchini steaks in a single layer on a baking sheet and freeze until firm; transfer to a freezer bag for up to one month. Reheat gently for best results—just note the cheese may lose some ooze during freezing and reheating.
Reheating
To reheat, pop the zucchini steaks back on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through and the cheese is re-melted. The broiler can help crisp up the top but keep a close eye so the cheese doesn’t burn. Microwave works in a pinch but will be less crispy.
FAQs
Can I make Cheesy Garlic Zucchini Steaks vegan?
Absolutely! Simply swap the mozzarella and Parmesan for your favorite vegan cheese alternatives. The method stays the same, and you’ll still get that deliciously savory, melty, garlicky result.
My zucchini turned out soggy. What did I do wrong?
This usually happens if the zucchini wasn’t salted long enough or patted very dry before cooking. Make sure to follow the salting and drying steps—they’re key for avoiding excess moisture and achieving a meaty texture!
Is it necessary to score the zucchini before cooking?
Yes, scoring is a chef’s trick that allows the flavors of garlic oil to seep deeply into the zucchini, creating pockets that capture more flavor and help with even cooking. Plus, it makes the final dish look beautiful!
Can I use yellow squash instead of zucchini?
Definitely! Yellow squash works just as well and brings a slightly sweeter flavor. Follow the exact same steps and enjoy a golden-hued twist on Cheesy Garlic Zucchini Steaks.
How spicy are these “steaks” with the red pepper flakes?
With the listed amount, the heat is quite gentle—think background warmth rather than fiery. Feel free to adjust the amount to suit your personal spice threshold, or omit it altogether for a completely mild dish.
Final Thoughts
If you’re looking for a dinner that wows without a fuss, give Cheesy Garlic Zucchini Steaks a try! They’re rich, comforting, and brimming with fresh garden flavor—sure to become a new favorite at your table, just like they are at mine. Happy cooking!
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Cheesy Garlic Zucchini Steaks Recipe
- Total Time: 35 Minutes
- Yield: 4 Servings (4 zucchini steaks) 1x
- Diet: Vegetarian
Description
Transform simple zucchini into a gourmet dish with these Cheesy Garlic Zucchini Steaks. These vegetarian ‘steaks’ are topped with melted mozzarella and Parmesan cheese for a flavorful and satisfying meal.
Ingredients
Main Ingredients:
- 2 medium zucchinis
Aromatics & Seasonings:
- 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
Cheese & Garnish:
- 2 oz mozzarella cheese, shredded (about 1/2 cup)
- 1 oz Parmesan cheese, finely shredded (about 1/2 cup)
- 2 tablespoons fresh basil, torn
Instructions
- Prep Zucchini: Using a sharp knife, slice each zucchini in half lengthwise to create 4 ‘steaks.’ Score the flesh side in a crosshatch pattern. Season with salt and let sit for 15 minutes to release moisture.
- Make Garlic Oil: In a large skillet over medium heat, cook the garlic, red pepper flakes, and 2 tablespoons of olive oil until fragrant, about 1-2 minutes. Transfer to a small bowl.
- Pan-Sear: Heat 1 tablespoon olive oil in the same skillet. Pat zucchini dry and cook 2 halves flesh side down until golden brown, about 2-3 minutes. Transfer to a baking sheet. Repeat with remaining zucchini and oil.
- Bake: Brush zucchini with garlic oil. Bake at 425°F until tender, about 8-10 minutes. Top with mozzarella and Parmesan cheeses.
- Broil & Serve: Broil until cheese is melted and browned, about 2-3 minutes. Transfer to a platter and top with torn basil and additional red pepper flakes.
Notes
- Perfect as a summer side dish or light main course
- Can adjust spiciness by varying the amount of red pepper flakes
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Category: Dinners
- Method: Pan-Sear, Bake, Broil
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini steak
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Zucchini, Cheesy, Garlic, Steaks, Vegetarian, Main Course
