Cheesy Garlic Zucchini Steaks are truly a revelation for anyone who loves big flavor and wholesome ingredients with minimal fuss. Slabs of zucchini get roasted and slathered in garlicky olive oil, then are transformed into melty, golden wonders under a blanket of mozzarella and Parmesan. Whether you’re in need of a quick weeknight side or want a show-stealing vegetarian main, this cheesy, herby dish is an absolute pleasure from the very first bite. Prepare to fall hard for a recipe that uses simple vegetables to their most crave-worthy potential.

Ingredients You’ll Need

Cheesy Garlic Zucchini Steaks Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a few pantry staples and a handful of fresh ingredients build so much flavor. Each component in Cheesy Garlic Zucchini Steaks plays a role, lending either creamy richness, zesty aroma, or garden-fresh color to every bite.

3 large zucchinis: Their mild, tender flesh becomes hearty and succulent when sliced into thick steaks.
2 tablespoons olive oil: Offers silky moisture and helps the garlic and herbs infuse the zucchini as it roasts.
4 cloves garlic (minced): Delivers that wonderful, pungent aroma and punchy savoriness.
1 teaspoon Italian seasoning: Brings warmth and rustic herbal notes that complement the roasted veggies.
½ teaspoon salt: Essential for boosting all the other flavors without overpowering them.
¼ teaspoon black pepper: Adds just the right amount of gentle heat and contrast.
1 cup shredded mozzarella cheese: Melts into a creamy, gooey topping for irresistible texture.
¼ cup grated Parmesan cheese: Provides salty, nutty depth and turns gorgeously golden in the oven.
2 tablespoons chopped fresh parsley (optional): Sprinkled on top for a fresh burst of color and brightness.

How to Make Cheesy Garlic Zucchini Steaks

Step 1: Prep and Preheat

Start by heating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This extra-hot oven ensures the zucchini gets perfectly tender with a slight caramelized edge, while the parchment makes cleanup a breeze.

Step 2: Slice the Zucchini

Grab your zucchinis and slice them lengthwise into thick, ½-inch planks. Cutting them this way gives you beautiful “steaks” that hold their shape during roasting and provide lots of surface area for all the delicious toppings.

Step 3: Make the Garlic Oil

In a small bowl, combine the olive oil, minced garlic, Italian seasoning, salt, and black pepper. Stir well, and inhale—the fragrant garlicky oil should already have your mouth watering! This mixture will seep into every nook and cranny of your zucchini steaks.

Step 4: Season and Roast

Arrange the zucchini steaks cut-side up on your prepared baking sheet. Generously brush each one with the garlic oil, making sure every surface is coated. Slide the tray in the oven and roast for 15 minutes, until the steaks are just fork-tender but not mushy.

Step 5: Add Cheese and Finish Baking

Remove the tray and sprinkle each zucchini steak with plenty of mozzarella and a dusting of Parmesan. Pop them back into the oven for another 5–7 minutes, just until the cheese is beautifully melted, bubbly, and golden brown. For extra color and crunch, try broiling them for 1–2 minutes at the end.

Step 6: Garnish and Serve

Transfer your hot Cheesy Garlic Zucchini Steaks to a platter and shower them with fresh parsley. The green pops against the golden cheese, signaling the freshness that awaits every bite.

How to Serve Cheesy Garlic Zucchini Steaks

Garnishes

Scatter a generous amount of freshly chopped parsley over the top right before serving for vibrant color and an herbaceous lift. You could also add a sprinkle of extra Parmesan or a touch of chili flakes if you like a little zing.

Side Dishes

Cheesy Garlic Zucchini Steaks pair perfectly with nearly anything, from a simple green salad to roasted potatoes or a classic tomato pasta. They also shine alongside grilled chicken, steak, or as a centerpiece for a vegetarian feast.

Creative Ways to Present

Serve these zucchini steaks family-style on a big platter, or plate them individually atop a bed of quinoa or couscous. For a fun twist, slice them smaller and serve on crostini for memorable party bites—everyone will love this cheesy, garlicky upgrade!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cheesy Garlic Zucchini Steaks in an airtight container in the refrigerator for up to 3 days. Their firm texture holds up surprisingly well, so you’ll have a quick and tasty leftover treat waiting for you.

Freezing

While zucchini holds moisture, you can freeze cooked steaks if needed. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They’re best enjoyed within one to two months; thaw overnight in the fridge before reheating.

Reheating

For best results, reheat Cheesy Garlic Zucchini Steaks in a 375°F oven until hot and the cheese is bubbly again. Microwave works in a pinch, but oven reheating keeps them closer to their original texture and flavor.

FAQs

Can I use yellow squash instead of zucchini for this recipe?

Absolutely! Yellow squash has a similar texture and mildness, making it a great substitute in Cheesy Garlic Zucchini Steaks. The finished dish may be a touch sweeter and just as colorful.

What’s the best way to get extra-bubbly, golden cheese on top?

Switch the oven to broil for the last 1–2 minutes of cooking and keep an eye on it. This gives your zucchini steaks that irresistible, restaurant-worthy cheese crust.

Can I make Cheesy Garlic Zucchini Steaks vegan?

Definitely! Swap in your favorite plant-based mozzarella and Parmesan alternatives, and use olive oil or vegan butter for the finishing touch. The flavors and textures still shine.

Is it necessary to peel the zucchini first?

No peeling needed! The skin softens beautifully in the oven and adds extra nutrients and color. Just wash the zucchinis well before slicing.

Can I prep the zucchini steaks ahead of time?

You can slice and season the zucchini a few hours in advance. Store the prepared steaks in the refrigerator, then bake and finish with cheese whenever you’re ready to serve.

Final Thoughts

If you’re searching for a dish that’s comforting, vibrant, and endlessly adaptable, Cheesy Garlic Zucchini Steaks are about to become your go-to recipe. Dive in, make it your own, and enjoy every cheesy, garlicky forkful—you’re in for a new favorite!

Cheesy Garlic Zucchini Steaks Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Cheesy Garlic Zucchini Steaks are a flavorful and satisfying vegetarian dish that can serve as a delicious low-carb side. Tender zucchini slices are roasted with a garlicky olive oil blend, then topped with a gooey layer of mozzarella and Parmesan cheese for a melty finish.

Ingredients

Scale

Zucchini Steaks:

3 large zucchinis
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

Cheese Topping:

1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)

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Instructions

Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice Zucchinis: Slice the zucchinis lengthwise into ½-inch thick “steaks” and arrange them on the baking sheet.
Prepare Garlic Oil: In a small bowl, mix olive oil, minced garlic, Italian seasoning, salt, and pepper. Brush this mixture over the zucchini steaks.
Roast Zucchini: Roast for 15 minutes until zucchini is tender.
Add Cheese: Sprinkle mozzarella and Parmesan cheese over each steak and return to the oven for 5–7 minutes until cheese is melted.
Garnish and Serve: Garnish with parsley and serve warm.