Cheesy Garlic Zucchini Steaks

Cheesy Garlic Zucchini Steaks are the answer for anyone craving comfort food without heaviness. Juicy zucchini is first deeply scored to soak up loads of garlicky oil, then pan-seared to caramelize the surface and finished in the oven until the cheese bubbles and browns. The end result is a melt-in-your-mouth dish that straddles the line between a veggie side and a cheesy main.

The first time I served these steaks at a family barbecue, we ran out before the burgers. They are now a summer must at our house.

Ingredients

• Medium zucchini: Look for firm glossy squash without blemishes to ensure the steaks hold up well after scoring
• Garlic: Finely chopped or grated to infuse every bite with flavor elemental in this dish use fresh cloves for best results
• Crushed red pepper flakes: Offer a gentle background heat you can adjust up or down
• Kosher salt: Draws out moisture from zucchini and seasons throughout Choose a flaked kosher variety if available
• Extra virgin olive oil: Both flavor and richness here opt for a robust one since it is central to the finished taste
• Mozzarella cheese: Gives oozy gooey melt Use whole milk for the richest texture
• Parmesan cheese: Delivers a sharp salty finish Shred fresh from the block for best flavor
• Fresh basil: Torn over the top just before serving brings a refreshing herbal contrast Use a handful of bright leaves

Step-by-Step Instructions

Slice and Score the Zucchini:

Using a sharp knife cut each zucchini lengthwise to create four long steaks. Score the flesh side in a tight crosshatch pattern without cutting through the skin. Sprinkle generously with salt and let rest for fifteen minutes. This step allows excess moisture to escape which gives you a much crispier surface later.

Infuse the Garlic Oil:

Set a large skillet over medium heat. Pour in two tablespoons olive oil along with finely chopped garlic and red pepper flakes. Stir constantly for one to two minutes until you can really smell the aromatics and the garlic softens but does not brown. Pour this fragrant oil into a small bowl to stop the cooking.

Pan Sear the Zucchini:

Pat each zucchini steak very dry with a paper towel. Return skillet to the stove and pour in one tablespoon oil. Working in batches place two steaks flesh side down. Let cook undisturbed for two to three minutes until golden and caramelized. Move these steaks to a baking sheet and repeat with the rest and remaining oil.

Bake and Top with Cheese:

Brush the scored sides of each steak with garlic oil making sure it runs into all the grooves. Slide the baking sheet into a preheated oven set at four twenty five degrees. Roast for eight to ten minutes until the zucchini is tender when pierced with a fork. Quickly sprinkle on the mozzarella and Parmesan to cover the surface.

Broil to Finish:

Switch oven to broil and move tray to upper rack. Broil just two to three minutes till the cheese melts and blisters in spots. Watch closely to prevent burning. Move steaks to a platter and top with torn basil leaves and extra red pepper flakes for more zing.

Save

My favorite part is always the crispy cheese edges that form under the broiler. Every summer my sister and I try to outdo each other scooping up the bubbling cheese before it cools.

Storage tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a low oven to maintain the best texture and keep cheese melty.

Ingredient substitutions

No fresh basil Use Italian parsley or even a sprinkle of chives. Out of mozzarella Try provolone or a blend of your favorite melting cheeses. Vegan guests coming Simply use plant-based cheese shreds and oil.

Serving suggestions

Set these steaks on a big platter for family style dining. I love them alongside grilled chicken or on toasted sourdough as an open faced sandwich. For a vegetarian main serve with a bean salad or buttered rice pilaf.

Cultural and historical context

While zucchini is native to the Americas it is a cornerstone in Mediterranean cuisine where vegetables are celebrated with olive oil and cheese. This recipe channels classic flavors of Italian trattorias but simplifies the method for the home cook.

Recipe FAQs

→ How do you prevent zucchini from becoming soggy?

Salting the zucchini after scoring helps release excess moisture. Pat the slices dry before cooking for a firmer texture.

→ What cheese alternatives work well with this dish?

Provolone, fontina, or Gruyère can be used in place of mozzarella and Parmesan for different flavor profiles.

→ Can this be served as a main course?

Yes, it works well as a light vegetarian main. Pair with a simple salad or grains for a complete meal.

→ How do you get the cheese nicely browned on top?

After baking, a quick broil ensures the cheese bubbles, melts, and develops a golden-brown crust.

→ Can fresh herbs other than basil be used?

Fresh parsley, chives, or oregano also add bright finishing touches and pair well with garlic and cheese.