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Garlic-infused zucchini steaks with melted cheese are a bright and tasty veggie treat. Simple zucchini turns into a rich and satisfying main or side. The mix of garlicky olive oil, nicely seared zucchini, and gooey mozzarella topped with Parmesan brings perfect flavor and texture in every bite.
I started making this dish to spice up weeknight dinners and it quickly became a favorite way to enjoy zucchini beyond just grilling or sautéing.
What You’ll Need
- Two medium zucchinis: slice lengthwise into thick steaks—pick firm ones with shiny skin and no soft spots
- Kosher salt: helps pull out water and boosts flavor
- Four garlic cloves: finely chopped for a strong, tasty garlic oil
- Quarter teaspoon crushed red pepper flakes: adds a gentle spicy touch
- Four tablespoons extra virgin olive oil: split between cooking and infusing garlic; good oil makes a difference
- Two ounces shredded mozzarella: gives a smooth, melty layer
- One ounce shredded Parmesan: adds a nutty spice on top
- Two tablespoons fresh basil leaves: torn fresh to brighten the flavors
Step-by-Step How To Cook
- Cut and Score:
- Slice zucchinis into four big steaks lengthwise. Lightly score the flesh with a knife in a crisscross way so the garlic oil soaks in and cooks evenly.
- Salt and Wait:
- Sprinkle salt all over the zucchini and let it sit for 15 minutes. This pulls out extra water so your steaks don’t turn soggy and flavors get richer.
- Make Garlic Oil:
- While the zucchini rests, warm up two tablespoons of olive oil in a small pan. Add chopped garlic and crushed red pepper. Cook gently till the garlic smells amazing but doesn’t turn brown. Set aside to soak up flavors.
- Sear the Steaks:
- Heat the other two tablespoons of olive oil in a pan over medium-high heat. Place the zucchini flesh side down and cook until golden and caramelized. This creates a tasty crust.
- Prep for Baking:
- Move zucchini to a baking tray so the browned side is down and the curved scored side is up. Brush all over with the garlic olive oil to pack in flavor.
- Bake till Tender:
- Put the tray in an oven at 425°F. Bake for 8 to 10 minutes until tender but still holds shape.
- Add Cheese:
- Spread shredded mozzarella evenly on each steak then sprinkle Parmesan over the top.
- Broil for Doneness:
- Turn oven to broil and slide the tray close to the heat. Broil just till cheese melts and browns lightly.
- Finish and Serve:
- Scatter fresh torn basil on top. Throw on extra red pepper flakes if you want more spice.
This dish shines in summer when zucchinis are fresh and farmers markets are full. It’s a go-to for weekend dinners with family. Watching cheese bubble and fresh basil lift the whole thing feels like a warm kitchen hug.
Storing Leftovers
Keep leftover zucchini steaks in a tight container in the fridge. Eat within two days for best texture. Warm them up gently in a low oven or stove pan so the cheese stays melty and the zucchini doesn’t dry out. You can freeze cooked zucchini but it may get softer once thawed.
Switching Up Ingredients
You can swap mozzarella with provolone or fontina for different creamy tastes. Add some smoked paprika or fresh thyme to your garlic oil if you want a smoky or herbal twist. For vegan, use plant-based cheese and cook with olive oil instead of butter.
Great Things to Serve With
Pair this with a crisp green salad tossed in lemon dressing to cut through the richness. A crusty loaf is perfect for soaking up all the garlic oil and melted cheese for comfort food vibes. A cold glass of Sauvignon Blanc goes wonderfully with the fresh basil and garlic flavors.
Flavor Ideas for Seasons
Add thin cherry tomato slices on top before baking for a sweet, bright summer note. In chillier months, try adding sautéed mushrooms or caramelized onions for heartier flavor. Spring calls for fresh peas or asparagus tips tossed on as garnish for a fresh, seasonal touch.
I always tell folks to salt the zucchini just enough to draw out moisture but not dry it completely. That balance is what makes the steaks juicy but tender. Enjoy making and devouring this simple yet fancy veggie dish.
Frequently Asked Cooking Questions
- → Why is it good to score zucchini before cooking?
Scoring helps the zucchini cook through evenly and lets seasonings soak in, making it tastier and better textured.
- → Can I swap mozzarella and Parmesan for other cheeses?
Definitely, cheeses like provolone or fontina melt nicely and add a rich, creamy topping.
- → What do red pepper flakes add to the dish?
They bring a mild heat that pairs well with the garlic and balances the creamy cheese flavors.
- → Do I have to let zucchini sit with salt before cooking?
Yes, salting pulls out extra water to avoid sogginess and makes the zucchini taste more intense.
- → How do I make garlic oil smell great without burning it?
Cook the garlic slowly on medium-low in olive oil until you get that nice garlic smell but before it turns dark to avoid bitterness.
- → What's the best way to broil for melted cheese?
Put the dish under a hot broiler just long enough to brown and melt the cheese without drying it out.