These Cheesy Garlic Zucchini Steaks are tender, savory, and packed with bold garlic and herb flavor. Roasted until perfectly soft and finished with melted cheese, this easy zucchini recipe is a delicious way to turn simple vegetables into a satisfying main or side dish.
Why You’ll Love This Recipe
Cheesy garlic zucchini steaks are crispy on the edges, juicy in the center, and full of flavor. They’re easy to make, naturally low-carb, and perfect for busy weeknights or elegant dinners. This recipe is vegetarian, family-friendly, and pairs beautifully with almost any meal.
Ingredients
- 2 large zucchini (12–15 ounces each)
- 1 teaspoon kosher salt
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried oregano or marjoram
- 1/4 teaspoon crushed red pepper, or to taste
- 3/4 cup freshly grated Parmesan cheese or shredded Italian blend
- 1/4 cup chopped fresh basil
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice the zucchini in half lengthwise and score the cut sides in a shallow criss-cross pattern.
Sprinkle the cut sides with salt and let rest for 15 minutes. Blot excess moisture with paper towels.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place zucchini cut side down and cook until browned, about 4–5 minutes. Flip and cook the other side for 4 minutes. Transfer to the prepared baking sheet, cut side up.
Add the remaining olive oil to the skillet along with garlic, oregano, and crushed red pepper. Cook until fragrant, about 1 minute, then remove from heat.
Brush the zucchini generously with the garlic-herb oil.
Bake for 5 minutes until tender.
Sprinkle with cheese and return to the oven for 3 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil and serve immediately.
Tips & Tricks
Salting the zucchini first removes excess moisture and improves texture. Score the flesh so it absorbs more flavor. For extra browning, switch to broil for the final minute. Use freshly grated cheese for best melting and flavor.
Details
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Side Dish, Vegetarian Main
Method: Pan-Seared, Roasted
Cuisine: American, Mediterranean-Inspired
Difficulty: Easy
Dietary Notes: Vegetarian, gluten-free, halal-friendly
Notes
Swap Parmesan for mozzarella or provolone for a milder flavor. Add lemon zest for brightness or sliced olives for a Mediterranean twist. Serve as a main with salad or as a side to grilled protein.
Nutrition (Approximate, per serving)
Calories: 210
Protein: 9g
Carbohydrates: 8g
Fat: 17g
FAQ
Can I make cheesy garlic zucchini steaks ahead of time?
They are best served fresh, but leftovers reheat well.
Can I bake without pan-searing first?
Yes, but pan-searing adds extra flavor and texture.
Can I make this vegan?
Use dairy-free cheese or nutritional yeast instead.
Do I need to peel the zucchini?
No, the skin adds texture and nutrients.
What can I serve with zucchini steaks?
They pair well with pasta, rice, grilled chicken, or fish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore texture.
Similar Recipes
Cheesy Garlic Zucchini Steaks
Ingredients
- 2 large zucchini 12–15 ounces each
- 1 teaspoon kosher salt
- 3 tablespoons olive oil divided
- 2 cloves garlic minced
- 1 teaspoon dried oregano or marjoram
- 1/4 teaspoon crushed red pepper or to taste
- 3/4 cup freshly grated Parmesan cheese or shredded Italian blend
- 1/4 cup chopped fresh basil
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice the zucchini in half lengthwise and score the cut sides in a shallow criss-cross pattern.
- Sprinkle the cut sides with salt and let rest for 15 minutes. Blot excess moisture with paper towels.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place zucchini cut side down and cook until browned, about 4–5 minutes. Flip and cook the other side for 4 minutes. Transfer to the prepared baking sheet, cut side up.
- Add the remaining olive oil to the skillet along with garlic, oregano, and crushed red pepper. Cook until fragrant, about 1 minute, then remove from heat.
- Brush the zucchini generously with the garlic-herb oil.
- Bake for 5 minutes until tender.
- Sprinkle with cheese and return to the oven for 3 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil and serve immediately.
Notes
Conclusion
These Cheesy Garlic Zucchini Steaks are proof that vegetables can be just as satisfying as any main dish. Easy to prepare, full of flavor, and beautifully cheesy, they’re a recipe you’ll want to make again and again.