Introduction

Cheesy Garlic Zucchini Steaks are a flavorful and satisfying way to enjoy this versatile vegetable. With a crispy sear, a garlic-infused olive oil, and melted cheese topping, these zucchini steaks are perfect as a side or a light main dish.

A white plate holds six zucchini halves grilled and topped with melted cheese, varying from golden brown to creamy white in color, with a slightly crispy texture. Each zucchini half has a green outer skin with a fresh, shiny look, and a yellowish inner flesh marked with shallow cross cuts under the cheese layer. Small green basil leaves are scattered on top, adding a fresh pop of color. The plate rests on a white marbled surface with some scattered red chili flakes around. 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 to yield 4 “steaks.” Score the flesh side of each steak ¼ inch deep diagonally at ½ inch intervals. Rotate the steaks 90° and score diagonally again to create a crosshatch pattern.

Step 2: Season the scored sides with 1 teaspoon kosher salt. Let the zucchini sit for about 15 minutes to allow moisture to release.
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 the garlic is fragrant, about 1 to 2 minutes. Transfer the garlic oil into a small bowl.
Step 4: In the same skillet over medium-high heat, heat 1 tablespoon olive oil. Pat the zucchini dry and place 2 halves flesh side down in the skillet. Cook undisturbed until golden brown on the bottom, about 2 to 3 minutes. Transfer them 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 and bake until tender in the center, about 8 to 10 minutes. Then, top each steak with shredded mozzarella and Parmesan cheese.
Step 6: Turn the broiler on high. Broil the zucchini steaks, watching closely, until the cheese is melted and browned, about 2 to 3 minutes.
Step 7: Transfer the zucchini to a platter and sprinkle with torn fresh basil and additional crushed red pepper flakes if desired. Serve warm.

Tips & Variations

For a milder flavor, reduce or omit the crushed red pepper flakes. Add a squeeze of lemon juice before serving for brightness.
You can substitute mozzarella with fontina or provolone for a different cheese profile.
Make sure to pat the zucchini dry before searing to achieve a better golden crust.

Storage

Store leftover zucchini steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve the texture and melt the cheese again. Avoid microwaving as it can make the zucchini watery.

How to Serve

Two long zucchini halves sit on a white plate with a light speckled pattern, placed on a white marbled surface. Each zucchini piece is filled with a golden layer of melted cheese browned slightly on top with small bits of cooked garlic and red pepper flakes visible. Bright green basil leaves are scattered over the cheesy top for color. One zucchini half has a fork lifting a small triangular piece from the end, showing gooey cheese stretching slightly. The skin of the zucchini is dark green and contrasts with the creamy cheese filling. 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 for this recipe?

Yes, yellow squash or pattypan squash can be used as alternatives, though cooking times may vary slightly due to differences in size and moisture content.

Is this recipe suitable for a vegetarian diet?

Absolutely. This dish contains no meat and uses vegetarian-friendly cheeses, making it a great option for vegetarians.