Introduction

Cheesy Garlic Zucchini Steaks are a flavorful and satisfying vegetarian dish that combines tender zucchini with a crispy, cheesy topping. Perfect as a side or light main, this recipe is easy to prepare and sure to impress your dinner guests.

The dish shows six halves of zucchini arranged on a large white plate, each zucchini half grilled with a golden brown color and cross-hatch marks on the yellow-green flesh. Each zucchini is topped with a thick layer of melted cheese, browned in places to a crispy golden finish. Small green basil leaves are scattered on top of the cheese along with light red chili flakes, adding contrast in color. The plate sits on a white marbled surface with some extra basil leaves on the side and a small wooden bowl with more basil leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

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 cup)
1 oz. Parmesan, finely shredded (about 1/2 cup)
2 tbsp. torn fresh basil

Instructions

Step 1: Using a sharp knife, slice each zucchini in half lengthwise, yielding 4 “steaks.” Score the flesh side of each steak ¼” deep diagonally at ½” intervals. Rotate steaks 90° and score diagonally again to create a crosshatch pattern.
Step 2: Season steaks on the scored sides with 1 tsp. kosher salt. Let sit for about 15 minutes to allow the zucchini to release moisture.
Step 3: Arrange a rack in the center of the oven and preheat to 425°F (220°C). In a large skillet over medium heat, cook garlic, crushed red pepper flakes, and 2 tablespoons olive oil, stirring, until garlic is fragrant, about 1 to 2 minutes. Scrape garlic oil into a small bowl.
Step 4: In the same skillet over medium-high heat, heat 1 tablespoon olive oil. Pat zucchini dry and arrange 2 halves flesh side down in the skillet. Cook undisturbed until golden brown on the bottom, 2 to 3 minutes. Transfer to a baking sheet flesh side up. Repeat with remaining zucchini and 1 tablespoon olive oil.
Step 5: Brush the zucchini steaks with the garlic oil. Bake until tender in the center, about 8 to 10 minutes. Top each steak with shredded mozzarella and Parmesan cheese.
Step 6: Set the oven broiler to high. Broil the zucchini steaks closely watching, until cheese is melted and browned, 2 to 3 minutes.
Step 7: Transfer zucchini steaks to a platter. Top with torn fresh basil and additional crushed red pepper flakes if desired. Serve warm.

Tips & Variations

Use a sharp knife to score the zucchini to avoid tearing the flesh and help flavors penetrate better.
For a dairy-free version, replace cheeses with vegan alternatives or nutritional yeast.
Add a squeeze of fresh lemon juice before serving for a bright, fresh finish.
Garnish with chopped toasted pine nuts for extra crunch and flavor.

Storage

Store leftover zucchini steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 350°F (175°C) until warmed through to keep the cheese melty and the zucchini tender.

How to Serve

The image shows two long zucchini halves, each topped with a layer of melted, golden-brown cheese with small browned spots and red seasoning flakes spread evenly. The zucchinis have a dark green outer skin and a light green inside with grill marks, creating a textured base layer. Green basil leaves are placed on top of the cheese for a fresh touch. One zucchini half is cut into a smaller piece held by a fork on the right side of the white plate with a subtle textured pattern. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of zucchini?

Yes, yellow squash or pattypan squash can be used similarly. Adjust cooking times slightly based on thickness and moisture content.

How do I prevent the zucchini from becoming soggy?

Scoring and salting the zucchini helps draw out excess moisture. Be sure to pat them dry before cooking to achieve a nice golden crust.