Zucchini might not always be the star of the show, but this recipe flips the script, turning simple squash into a cheesy, garlicky masterpiece that demands attention. With a golden, seared crust and bubbling layers of mozzarella and Parmesan, these zucchini “steaks” hit that perfect balance between crispy, tender, and outrageously flavorful. Whether you’re looking for a satisfying vegetarian dish or an indulgent side that might just steal the spotlight from your main course, this recipe is your answer.
A few key techniques elevate these zucchini steaks from good to downright addictive. Scoring the surface not only helps them absorb all the garlicky goodness but also creates beautifully crisped edges that contrast with their soft, roasted centers. Pre-salting draws out excess moisture, ensuring they sear rather than steam. And let’s talk about the topping—because when cheese, garlic, and red pepper flakes come together, magic happens.
Why You’ll Love This Recipe
- Mouthwatering Texture: A crisp, golden crust with a gooey, cheesy topping.
- Packed with Flavor: Garlic-infused olive oil, red pepper flakes, and fresh basil bring layers of deliciousness.
- Simple Yet Impressive: Minimal ingredients, big impact—perfect for a weeknight dinner or a fancy cookout.
- Low-Carb & Vegetarian-Friendly: Satisfying enough to stand alone or pair beautifully with your favorite proteins.
Ingredients needed
- Zucchini (2 medium): The base of the dish, mild and perfect for soaking up flavor.
- Kosher Salt: Draws out moisture for better searing and enhances the natural taste.
- Garlic (4 cloves, finely chopped or grated): The key to bold, aromatic flavor.
- Crushed Red Pepper Flakes (¼ tsp, plus more for topping): A touch of heat to balance the richness.
- Extra-Virgin Olive Oil (4 tbsp, divided): Helps develop a golden crust and infuses deep flavor.
- Mozzarella (2 oz, shredded – about ½ cup): Melts into a gooey, irresistible layer.
- Parmesan (1 oz, finely shredded – about ½ cup): Adds a sharp, umami-packed finish.
- Fresh Basil (2 tbsp, torn): A burst of freshness to complement the cheesy, garlicky goodness.
Step-by-Step Instructions
1. Score & Salt the Zucchini
- Slice each zucchini in half lengthwise, creating four “steaks.”
- Score the flesh side ¼-inch deep in a crosshatch pattern.
- Generously season with 1 teaspoon salt and let sit for 15 minutes to release excess moisture.
2. Infuse the Garlic Oil
- Preheat the oven to 425°F.
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add garlic and red pepper flakes, cooking until fragrant (about 1-2 minutes). Transfer the garlic oil to a bowl.
3. Sear the Zucchini
- Pat the zucchini dry with paper towels.
- In the same skillet, heat 1 tablespoon olive oil over medium-high heat.
- Place two zucchini halves flesh-side down and sear until golden brown (2-3 minutes). Repeat with remaining zucchini and remaining olive oil.
- Transfer all zucchini steaks to a baking sheet, flesh side up.
4. Bake & Broil
- Brush each steak with the garlic oil.
- Bake for 8-10 minutes until tender.
- Top with mozzarella and Parmesan.
- Switch the oven to broil and broil on high for 2-3 minutes, watching closely, until the cheese is melted and golden brown.
5. Garnish & Serve
- Transfer the zucchini steaks to a serving platter.
- Sprinkle with fresh basil and a little extra red pepper flakes.
- Serve immediately and watch them disappear!
Variations
- Spicy Kick: Add a drizzle of hot honey or a pinch of cayenne before broiling.
- Italian Flair: Swap mozzarella for provolone and add a sprinkle of Italian seasoning.
- Mexican Twist: Use Cotija cheese instead of Parmesan and top with fresh cilantro and a squeeze of lime.
- Protein Boost: Serve with grilled chicken or steak for a heartier meal.
Storage & Reheating
While best enjoyed fresh, leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Oven Reheating: Wrap in foil and heat at 350°F for 10 minutes.
- Microwave: Heat in 20-second bursts until warmed through.
- Air Fryer: Reheat at 350°F for 3-5 minutes for a crispy finish.
FAQs
1. Can I make this in advance?
Yes! You can score and salt the zucchini ahead of time, then sear and bake just before serving.
2. What’s the best way to cut zucchini for this recipe?
Use a sharp knife to slice lengthwise, and ensure your scoring is even to help it cook uniformly.
3. Can I use a different cheese?
Absolutely! Try Gruyère for a nuttier flavor or a blend of sharp cheddar and Parmesan for extra depth.
The Goods
Cheesy Garlic Zucchini Steaks
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Recipes
- 2 medium zucchini
- Kosher salt
- 4 cloves garlic finely chopped or grated
- ¼ tsp. crushed red pepper flakes plus more for garnish
- 4 Tbsp. extra-virgin olive oil divided
- 2 oz. mozzarella shredded (about ½ cup)
- 1 oz. Parmesan finely shredded (about ½ cup)
- 2 Tbsp. fresh basil torn
Instructions
Step 1: Prep the Zucchini
- Slice each zucchini in half lengthwise to create 4 “steaks.”
- Score the flesh side in a crosshatch pattern, cutting about ¼” deep.
- Sprinkle with 1 teaspoon salt and let sit for 15 minutes to draw out moisture.
Step 2: Make the Garlic Oil
- Preheat oven to 425°F and position a rack in the center.
- In a large skillet over medium heat, sauté garlic and red pepper flakes in 2 tablespoons olive oil for 1 to 2 minutes until fragrant.
- Transfer the garlic oil to a small bowl.
Step 3: Sear the Zucchini
- Pat zucchini dry.
- In the same skillet over medium-high heat, add 1 tablespoon olive oil and sear 2 zucchini halves flesh side down until golden brown (about 2 to 3 minutes).
- Transfer to a baking sheet, flesh side up.
- Repeat with remaining zucchini and 1 tablespoon olive oil.
Step 4: Bake & Broil
- Brush the scored sides with the prepared garlic oil.
- Bake for 8 to 10 minutes, or until zucchini is tender in the center.
- Sprinkle with mozzarella and Parmesan.
- Switch the oven to broil and cook for 2 to 3 minutes, watching closely, until the cheese is melted and golden brown.
Step 5: Serve
- Transfer to a platter, garnish with fresh basil and additional red pepper flakes.
- Serve warm and enjoy!
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