Cheesy Garlic Zucchini Steaks You Must Try

Let me tell you about the moment zucchini became my kitchen hero – it was the first time I made these cheesy garlic zucchini steaks. I’ll admit, I used to overlook zucchini as just another boring veggie. But slice it thick, sear it golden, drown it in garlic and melty cheese? Suddenly you’ve got a dish that disappears faster than cookies at a bake sale!

What I love most is how this recipe turns something so simple into pure magic. Even my picky nephew begged for seconds (and he usually pushes veggies around his plate). In just 25 minutes, you’ll have a crowd-pleasing side that tastes indulgent but won’t leave you feeling weighed down. Trust me, once you try these zucchini steaks with their crispy edges and gooey cheese topping, you’ll never look at zucchini the same way again.

Why You’ll Love These Cheesy Garlic Zucchini Steaks

Let me count the ways these zucchini steaks will steal your heart (and your appetite):

• Quick & easy – Ready in under 30 minutes, even on busy weeknights
• Cheese pull perfection – That melty mozzarella-Parmesan combo is downright addictive
• Flavor bomb – Garlicky, slightly spicy, herby… your taste buds won’t know what hit ’em
• Textural heaven – Crispy seared edges meet tender centers under that golden cheese blanket
• Sneaky healthy – Packed with veggies but tastes indulgent enough for comfort food cravings

Seriously, these check every box – easy enough for Tuesday dinner but fancy enough for company. The hardest part? Not eating them straight off the baking sheet!

Ingredients for Cheesy Garlic Zucchini Steaks

Gather these simple ingredients – I promise everything comes together like magic:

• 2 medium zucchinis (about 8 inches long, sliced into 1/2-inch thick steaks – trust me, thicker slices hold up better!)
• 4 cloves garlic, finely chopped or grated (go for grated if you want that garlic flavor in every bite)
• 1/4 teaspoon crushed red pepper flakes (or more if you like some heat)
• Kosher salt (about 1/2 teaspoon total, but season to taste)
• 4 tablespoons extra-virgin olive oil, divided (we’ll use half for searing, half for finishing)
• 2 oz mozzarella cheese, shredded (about 1/2 cup – the fresh kind melts like a dream)
• 1 oz Parmesan cheese, finely shredded (about 1/2 cup – none of that powdery stuff!)
• 2 tablespoons fresh basil, torn (the pop of green makes all the difference)

Quick tip: No mozzarella? Try provolone. Out of fresh basil? A sprinkle of dried oregano works in a pinch. Cooking should be flexible!

How to Make Cheesy Garlic Zucchini Steaks

Alright, let’s turn these humble zucchinis into something spectacular! Here’s exactly how I make them (with all my hard-earned kitchen tricks sprinkled in):

1. Preheat your oven to 400°F (200°C) – this gives us that perfect melt-and-bubble finish later.
2. Slice those zucchinis lengthwise into 1/2-inch thick “steaks.” Too thin and they’ll get mushy, too thick and they won’t cook through – Goldilocks would approve of this size.
3. Season both sides generously with salt and red pepper flakes. Don’t be shy – zucchini loves flavor!
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. When it shimmers, add the zucchini in a single layer (work in batches if needed – no crowding!).
5. Sear for 2-3 minutes per side until you get those beautiful golden-brown grill marks. Listen for that satisfying sizzle!
6. Transfer the zucchini to a baking sheet (line with parchment for easy cleanup, because who needs extra dishes?).
7. Top each steak with garlic, then the mozzarella-Parmesan blend. Heap it on – this is no time for restraint!
8. Bake for 5-7 minutes until the cheese is gloriously melted and bubbly. If you’re feeling fancy, broil for the last minute for extra browning.
9. Finish with the remaining olive oil, fresh basil, and an extra pinch of red pepper flakes if you like some heat.

Pro Tips for Perfect Cheesy Garlic Zucchini Steaks

Here’s what I’ve learned through many (delicious) trials:

• Fresh is best – Older zucchinis get watery, so pick firm ones with glossy skin
• Space them out when searing – overcrowding steams instead of browns
• Watch closely when broiling – that cheese goes from golden to burnt in seconds!
• For extra crispiness, pat zucchini dry before seasoning

Serving Suggestions for Cheesy Garlic Zucchini Steaks

These cheesy zucchini steaks play well with almost anything! My favorite ways to serve them:

• As a veggie side with grilled chicken or roasted salmon
• Tucked beside pasta – the garlicky flavors love tomato-based sauces
• On crusty bread for open-faced cheesy zucchini “sandwiches”
• With extra garnishes – more fresh basil, red pepper flakes, or even a drizzle of balsamic glaze

They’re also fantastic chopped up and tossed into grain bowls or served over polenta. Honestly? I’ve eaten them straight off the tray standing at the counter – no judgment here!

Storing and Reheating Cheesy Garlic Zucchini Steaks

These zucchini steaks are best fresh, but if you’ve got leftovers (lucky you!), here’s how to keep them tasty:

• Store in an airtight container in the fridge for up to 2 days – any longer and they get watery
• Reheat in a 350°F oven for 5-7 minutes to bring back that perfect texture
• Skip the microwave unless you enjoy soggy zucchini (we both know you don’t!)

Pro tip: If the cheese hardens, a quick drizzle of olive oil before reheating works wonders!

Nutritional Information for Cheesy Garlic Zucchini Steaks

One serving (that’s one glorious cheesy steak!) packs about:

• 180 calories
• 14g fat (4g saturated)
• 7g protein
• 6g carbs (2g fiber)

These estimates can vary based on your exact ingredients – more cheese? Bigger zucchinis? That’s the beauty of home cooking! But either way, you’re getting veggies and protein in one delicious package.

FAQs About Cheesy Garlic Zucchini Steaks

Got questions? I’ve got answers – here’s everything I’ve learned making these zucchini steaks dozens of times:

Can I use different cheeses?
Absolutely! While mozzarella-Parmesan is my favorite combo, provolone, cheddar, or even pepper jack work great. Just avoid super hard cheeses that don’t melt well.

How do I prevent soggy zucchini?
Two tricks: 1) Use fresh, firm zucchinis and 2) Don’t skip the searing step – that golden crust locks in moisture. Extra tip: Pat slices dry before seasoning!

Can I prep these ahead?
You can slice and season the zucchini ahead, but wait to cook until serving. The texture suffers if reheated fully assembled.

Are these gluten-free?
Yes! This recipe is naturally gluten-free – just double check your cheese labels if that’s a concern.

Final Thoughts

Now go turn those zucchinis into something magical! I can’t wait for you to experience that first bite of crispy-edged, cheesy goodness. Tag me if you make them – I love seeing your kitchen creations (and hearing which lucky folks got to taste test!). Happy cooking, friends!

Irresistible Cheesy Garlic Zucchini Steaks You Must Try

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• Author: Isabella
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and cheesy dish featuring zucchini steaks topped with garlic, mozzarella, and Parmesan.

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Ingredients

Scale 1x2x3x

• 2 medium zucchinis
• 4 cloves garlic, finely chopped or grated
• 1/4 teaspoon crushed red pepper flakes, plus more for serving
• Kosher salt
• 4 tablespoons extra-virgin olive oil, divided
• 2 oz mozzarella cheese, shredded (about 1/2 cup)
• 1 oz Parmesan cheese, finely shredded (about 1/2 cup)
• 2 tablespoons fresh basil, torn

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the zucchinis lengthwise into thick slices (steaks).
3. Season the zucchini steaks with salt and crushed red pepper flakes.
4. Heat 2 tablespoons of olive oil in a pan over medium heat.
5. Sear the zucchini steaks for 2-3 minutes per side until golden.
6. Transfer the zucchini steaks to a baking sheet.
7. Top each steak with chopped garlic, mozzarella, and Parmesan.
8. Bake for 5-7 minutes until the cheese is melted and bubbly.
9. Drizzle with the remaining olive oil and garnish with fresh basil.
10. Serve hot with extra red pepper flakes if desired.

Notes

• Use fresh zucchinis for the best texture.
• Adjust the amount of red pepper flakes to your preferred spice level.
• For extra crispiness, broil for the last 1-2 minutes.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 steak
• Calories: 180
• Sugar: 3g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 15mg

Keywords: cheesy garlic zucchini steaks, zucchini recipe, vegetarian side dish