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Table of Contents
When the summer harvest rolls in and zucchini is overflowing at markets or in your backyard, you need creative ways to use it all. Enter the Cheesy Garlic Zucchini Steaks Recipe—a bold, satisfying, and absolutely crave-worthy dish. These tender slabs of zucchini are roasted or grilled until caramelized, slathered in garlicky herb butter, and crowned with melted cheese. Whether you’re looking for a quick weeknight side dish or a low-carb main, this one hits the spot every time.
Looking for inspiration? Try our how to make bruschetta pizza to pair with your zucchini steaks for an Italian-inspired dinner night.
Why You’ll Love This Recipe
- Bursting with Flavor: Garlic butter and herbs infuse each bite.
- Perfectly Cheesy: Melted mozzarella and parmesan create a golden crust.
- Low-Carb Friendly: Ideal for keto, gluten-free, and vegetarian diets.
- Fast & Easy: Ready in under 30 minutes with just a few pantry staples.
- Versatile: Serve as a side, snack, or even a veggie entrée.
Recipe Snapshot
| Category | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Cuisine | American, Mediterranean-inspired |
| Diet | Vegetarian, Low-Carb |
Ingredients for the Best Cheesy Garlic Zucchini Steaks Recipe
To make this Cheesy Garlic Zucchini Steaks Recipe, you only need a handful of simple, wholesome ingredients. These pantry staples come together to create a mouthwatering, golden-baked dish that’s rich in garlic flavor and loaded with melty cheese.
- 2 large zucchini, ends trimmed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 tsp fresh thyme or ½ tsp dried
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- Fresh parsley or basil, for garnish
How to Make This Cheesy Garlic Zucchini Steaks Recipe
Step 1: Prep the Zucchini
Cut each zucchini into thick slices, about 1/2 inch thick. Pat them dry with paper towels to remove excess water and ensure a nice golden brown.
Step 2: Make the Garlic Herb Oil
In a small bowl, combine olive oil, minced garlic, salt, pepper, paprika, and thyme. Mix until fully combined.
Step 3: Brush and Roast
Preheat oven to 425°F (220°C). Place zucchini steaks on a parchment-lined baking sheet. Brush each side generously with the garlic herb oil. Roast for 15 minutes until edges begin to brown.
Step 4: Add Cheese
Sprinkle mozzarella and Parmesan cheese evenly over each zucchini round. Return to the oven and bake for another 5 to 7 minutes, or until the cheese is golden brown and bubbly.
Step 5: Garnish and Serve
Sprinkle with fresh chopped parsley or basil before serving. Enjoy hot!
Check out other crowd-pleasers like our how to make the creamiest cheesy corn recipe for the ultimate cheesy dinner spread.
Pro Tips for a Perfect Recipe
- Use uniform slices: Even thickness ensures even roasting.
- Pat the zucchini dry: Removes moisture to avoid sogginess.
- Use parchment or silicone mat: Prevents sticking and enhances browning.
- Broil for a crispy top: Want extra bubbly cheese? Broil the last 2 minutes!
Flavor Variations
- Spicy Kick: Add red pepper flakes or swap in pepper jack cheese.
- Italian Style: Use Italian seasoning blend instead of thyme.
- Vegan Version: Use plant-based mozzarella and parmesan alternatives.
- Smoky BBQ Twist: Brush with a smoky BBQ sauce before cheese.
Don’t miss our natural mounjaro recipe for balanced nutrition if you’re exploring more wholesome meals.
Serving Suggestions
- Pair with a hearty pasta like our lazy enchiladas for a comfort food feast.
- Serve as a side to grilled meat or fish.
- Add on top of a grain bowl with quinoa or farro.
- Great as a vegetarian main with a big garden salad.
Make-Ahead & Storage
- Make-Ahead: Prep the zucchini and garlic oil mix up to 1 day in advance.
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Rewarm in the oven at 350°F for 8–10 minutes, or use an air fryer for crispier results.
Check out how to make coffee cake oatmeal bars for your make-ahead dessert options.
FAQs About Cheesy Garlic Zucchini Steaks Recipe
Can I make this recipe completely vegan?
Yes, this Cheesy Garlic Zucchini Steaks Recipe can be easily adapted for a vegan diet. Simply replace the mozzarella and parmesan with plant-based cheese alternatives that melt well. Nutritional yeast can also be sprinkled on top for a cheesy flavor. Make sure your garlic butter or oil blend doesn’t include dairy.
Do I need to peel the zucchini first?
No, peeling the zucchini isn’t necessary. The skin helps hold the zucchini steak’s shape during cooking and adds texture and fiber. Just wash and dry the zucchini well before slicing.
Can I grill these instead of baking?
Definitely! Grilling adds a lovely smoky flavor. Slice the zucchini into thick steaks, brush with the garlic oil, and grill over medium-high heat for about 4–5 minutes per side. Once tender, top with cheese, close the grill lid, and cook until melted.
How thick should the zucchini steaks be?
The ideal thickness is about ½ inch. This ensures that the zucchini stays firm enough to hold its shape while cooking but softens just enough for a juicy bite. Thicker slices may take longer to roast or grill evenly.
What can I use instead of fresh thyme?
If fresh thyme isn’t available, you can use ½ teaspoon of dried thyme. Other great substitutes include Italian seasoning, oregano, basil, or even a sprinkle of rosemary for a different flavor twist.
Can I use a different type of squash for this recipe?
Yes! This recipe works well with other summer squashes like yellow squash, pattypan squash, or even small eggplants. Just adjust the cooking time slightly based on the variety and thickness of the slices.
Can I prepare the zucchini steaks ahead of time?
Yes, you can prep the zucchini steaks a day ahead. Slice the zucchini and brush with the garlic oil, then store covered in the refrigerator until you’re ready to roast or grill. Add the cheese just before baking or grilling for best results.
Final Thoughts
This Cheesy Garlic Zucchini Steaks Recipe isn’t just easy and flavorful—it’s a veggie dish that actually steals the spotlight. Whether you bake it or grill it, this savory recipe is loaded with comfort and flexibility. Try it once, and it just might become your go-to summer side.
Don’t forget to explore our perfect sweet potato biscuits as another satisfying side for veggie-lovers!
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Cheesy Garlic Zucchini Steaks Recipe
Ingredients
- 2 large zucchini, ends trimmed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 tsp fresh thyme or ½ tsp dried
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- Fresh parsley or basil, for garnish
Instructions
Step 1 – Prep the Zucchini
- Slice each zucchini lengthwise into ½-inch thick steaks. Pat dry to remove excess moisture.
Step 2 – Make Garlic Herb Oil
- In a small bowl, mix olive oil, minced garlic, salt, pepper, paprika, and thyme until combined.
Step 3 – Brush & Roast
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the zucchini steaks and brush both sides generously with garlic herb oil. Roast for 15 minutes.
Step 4 – Add Cheese
- Top each zucchini slice with mozzarella and parmesan. Return to the oven and bake for 5–7 more minutes until the cheese is bubbly and golden.
Step 5 – Garnish & Serve
- Remove from oven and garnish with chopped parsley or basil. Serve hot as a side or main dish.
Notes
- Don’t peel the zucchini—the skin helps it stay firm and flavorful.
- For grilling, preheat to medium-high and cook for 4–5 minutes per side.
- Broil the zucchini steaks for 2 minutes after adding cheese for a bubbly finish.
- Want it vegan? Use plant-based mozzarella and parmesan.
