Have you ever craved something cheesy and garlicky but wanted to skip the carbs? These cheesy garlic zucchini steaks are my latest obsession! They're like garlic bread's healthier, just-as-delicious cousin.
I've been making these on repeat since discovering this technique, and my daughter Emily keeps asking for them (which is a miracle for a veggie dish!).
The first time I made these, I was honestly skeptical. How could zucchini – that watery summer squash – transform into something so crave-worthy?
But trust me, the scoring technique and pre-salting are total game-changers. These zucchini "steaks" get beautifully caramelized on the outside while staying tender inside, and that melty cheese topping? Pure heaven!
If you're looking for more ways to use zucchini, you might love my Creamy Garlic Parmesan Chicken which pairs perfectly with these cheesy garlic zucchini steaks for a complete meal. The garlic flavors complement each other beautifully!
Why You Will Love These Zucchini Steaks
- Ultra crispy edges with tender, flavorful centers
- Perfect way to use up garden zucchini during summer months
- Naturally low-carb and keto-friendly side dish
- Ready in under 30 minutes of active cooking time
- Impressive enough for guests but easy enough for weeknights
- That irresistible combination of garlic, cheese, and fresh basil
- Great as a side dish or vegetarian main course
Ingredients You'll Need for Cheesy Garlic Zucchini
- 2 medium zucchini
- Kosher salt
- 4 cloves garlic, finely chopped or grated
- ¼ teaspoon crushed red pepper flakes, plus more for serving
- 4 tablespoon extra-virgin olive oil, divided
- 2 oz mozzarella, shredded (about ½ cup)
- 1 oz Parmesan, finely shredded (about ½ cup)
- 2 tablespoon fresh basil, torn
How to Make Perfect Cheesy Garlic Zucchini Steaks
- Prepare the Zucchini
Using a sharp knife, slice each zucchini in half lengthwise to create your "steaks."
Score the flesh side about ¼" deep in a diagonal crosshatch pattern at ½" intervals. This isn't just for looks – it helps the zucchini cook evenly and absorb all that garlicky goodness!
Season the scored sides with 1 teaspoon salt and let them sit for about 15 minutes.
I know it's tempting to skip this step (I've tried!), but this salt rest is crucial for drawing out excess moisture. Trust me, soggy zucchini steaks are nobody's friend.
- Make the Garlic Oil
Preheat your oven to 425°F and place a rack in the center.
In a large skillet over medium heat, cook the garlic, red pepper flakes, and 2 tablespoons olive oil, stirring until the garlic becomes fragrant – this should take just 1-2 minutes.
The smell will be amazing! My kitchen always fills with that incredible aroma that makes everyone wander in asking "what's cooking?"
Transfer this garlic oil to a small bowl, but don't wash that skillet! We're using it again.
- Sear the Zucchini Steaks
Heat another tablespoon of olive oil in the same skillet over medium-high heat. Pat those zucchini steaks completely dry with paper towels (this is super important for getting a good sear!).
Arrange 2 halves flesh-side down in the skillet and cook until they're golden brown on the bottom, about 2-3 minutes.
Transfer them to a baking sheet, placing them flesh-side up. Repeat with the remaining zucchini and the last tablespoon of olive oil.
The first time I made these, I skipped the drying step and ended up with more steam than sear. Learn from my mistake!
- Bake and Add Cheesy Topping
Brush the seared zucchini steaks with that amazing garlic oil you made earlier.
Pop them in the oven and bake until they're tender in the center, about 8-10 minutes.
Top each steak with a generous amount of mozzarella and Parmesan. Don't skimp here – this cheesy topping is what transforms these from regular zucchini to something special!
- Broil Your Zucchini Steaks to Perfection
Turn your broiler on high. Broil the zucchini until the cheese is melted and beautifully browned, about 2-3 minutes.
Watch them closely – the difference between perfectly browned cheese and burnt cheese happens in seconds! I may have learned this the hard way once or twice.
- Garnish and Serve the Zucchini
Transfer your beautiful cheesy garlic zucchini steaks to a serving platter, top with torn fresh basil, and sprinkle with additional red pepper flakes if you like a bit more heat.
Serve immediately while they're hot and the cheese is still gooey!
Storage & Reheating Tips for Zucchini Steaks
These cheesy zucchini steaks are definitely best fresh from the oven when the cheese is perfectly melty and the edges are crisp.
However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, you have two good options:
- Microwave for a quick fix (though the zucchini won't be as crisp)
- Oven method: Wrap them in foil and reheat in a 350°F oven until warmed through, about 10 minutes
Tips for Making the Best Garlic Zucchini Steaks
Perfect Your Scoring Technique
While scoring is commonly used with meat, it's also a great technique for vegetables!
The scoring creates lots of little edges that get crisp when seared and allows the zucchini to absorb more flavor from the garlic oil. Plus, it just looks fancy on the plate!
Use a sharp chef's knife and try to keep the lines evenly spaced and consistently deep. If your cuts are uneven, the zucchini will cook unevenly.
Why Salting is Non-Negotiable
Since zucchini is full of water, pre-salting the steaks before searing is absolutely key.
This step draws out excess moisture, making it easier to achieve that beautiful golden sear in the pan. It also concentrates the zucchini's flavor.
Make sure to completely dry the zucchini after salting. Any water droplets will cause the oil to spatter when they hit the pan, and the zucchini will steam rather than sear. Not what we want!
Be Bold with Garlic Flavor
I know four cloves of garlic seems like a lot for just four zucchini halves, but zucchini really benefits from bold flavoring.
The garlic, combined with the red pepper flakes and cheeses, transforms the mild zucchini into something extraordinary.
And please, use real freshly grated Parmesan, not the pre-grated stuff in the green can! I've tried both, and there's just no comparison in flavor or melting quality.
Cooking Cheesy Zucchini for a Crowd?
This recipe easily doubles or triples if you're feeding more people.
Just use multiple baking sheets and work in batches when searing the zucchini. The rest of the process stays the same!
Cheesy Garlic Zucchini Steaks FAQ
Salting zucchini draws out excess moisture, which helps achieve a better sear and prevents sogginess. It also concentrates the flavor. For this recipe, salt the scored zucchini "steaks" for about 15 minutes, then pat them dry before cooking.
Score the flesh, salt to draw out moisture, and pat completely dry before searing. The technique in this recipe of searing first and then baking ensures the zucchini gets crispy edges while remaining tender inside without becoming soggy.
This recipe keeps the skin on, which helps the zucchini "steaks" hold their shape during cooking. The skin also adds texture, color, and nutrients to the finished dish.
Zucchini pairs beautifully with garlic, cheese (particularly mozzarella and Parmesan), fresh herbs like basil, and a touch of heat from red pepper flakes—all featured in this recipe. It also complements tomato-based dishes, grilled meats, and pasta.
More Zucchini Recipes You May Like
- Creamy Garlic Parmesan Chicken - A perfect main dish to serve with these zucchini steaks
- Air Fryer Sweet Potato Wedges - Another delicious veggie side dish option
- Old Fashioned Baked Macaroni and Cheese - If you're craving more cheesy goodness
Conclusion
These cheesy garlic zucchini steaks have become one of my favorite ways to enjoy zucchini.
The combination of the crispy, scored surface, garlicky flavor, and that irresistible cheesy topping transforms humble zucchini into something truly special.
Whether you're looking for a low-carb side dish, trying to use up summer zucchini, or just craving something cheesy and delicious, this recipe hits all the right notes.
Don't forget to save this to Pinterest for later – you'll definitely want to make it again!
Cheesy Garlic Zucchini Steaks
Equipment
- Large Skillet
- Baking Sheet
Ingredients
- 2 medium zucchini
- 1 teaspoon kosher salt
- 4 cloves garlic finely chopped or grated
- ¼ teaspoon crushed red pepper flakes plus more for serving
- 4 tablespoon extra-virgin olive oil divided
- 2 oz mozzarella shredded (about ½ cup)
- 1 oz Parmesan finely shredded (about ½ cup)
- 2 tablespoon fresh basil torn
Instructions
- Using a sharp knife, slice each zucchini in half lengthwise, yielding 4 "steaks." Score flesh side of each steak ¼" deep diagonally at ½" intervals. Rotate steaks 90° and score diagonally again to create a crosshatch pattern. Season steaks on scored sides with 1 teaspoon salt. Let sit to allow zucchini to release moisture, about 15 minutes.
- Place a rack in center of oven; preheat to 425°. In a large skillet over medium heat, cook garlic, red pepper flakes, and 2 tablespoons olive oil, stirring, until garlic is fragrant, 1 to 2 minutes. Scrape garlic oil into a small bowl.
- In same skillet over medium-high heat, heat 1 tablespoon olive oil. Pat zucchini dry. Arrange 2 halves flesh side down in skillet and cook 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.
- Brush steaks with garlic oil. Bake zucchini until tender in the center, 8 to 10 minutes. Top with mozzarella and Parmesan.
- Heat broiler on high. Broil, watching closely, until cheese is melted and browned, 2 to 3 minutes.
- Transfer zucchini to a platter. Top with basil and more red pepper flakes if desired. Serve immediately.
Leave a Reply