Cheesy Garlic Zucchini Steaks

Abby Marlow

Cheesy garlic zucchini steaks are a flavor-loaded veggie side dish with crisp edges, melty cheese, and bold garlic. Easy, fast, and beginner-friendly!

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine American, Mediterranean

Servings 4 servings

Calories 190 kcal

Ingredients

2 medium zucchini
1 tsp kosher salt
4 cloves garlic, finely chopped or grated
1/4 tsp crushed red pepper flakes
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 fresh basil, torn

Instructions

Slice each zucchini in half lengthwise to create 4 steaks. Score the flesh in a crosshatch pattern about 1/4 inch deep.
Sprinkle the scored sides with kosher salt and let sit for 15 minutes to draw out moisture.
Preheat oven to 425°F. In a skillet, cook garlic and red pepper flakes in 2 tbsp olive oil until fragrant, about 1–2 minutes. Set aside.
Heat 1 tbsp olive oil in the skillet over medium-high. Pat zucchini dry and sear flesh side down until golden, 2–3 minutes. Repeat with remaining halves.
Transfer zucchini to a baking sheet, flesh side up. Brush with garlic oil.
Bake for 8–10 minutes until tender.
Top with mozzarella and Parmesan. Broil 2–3 minutes until cheese is bubbly and golden.
Garnish cheesy garlic zucchini steaks with torn basil and extra pepper flakes. Serve hot.

Notes

To keep your zucchini steaks crispy, pat them dry thoroughly before searing. For a twist, try topping them with sun-dried tomatoes or a drizzle of balsamic glaze.

Keyword baked cheesy zucchini, cheesy garlic zucchini steaks, easy vegetable sides, low carb zucchini recipe, roasted zucchini