Gourmet Garlic Zucchini Steaks

These Gourmet Garlic Zucchini Steaks with Cheese are a vibrant and satisfying vegetarian delight that transforms simple zucchini into a rich and flavorful main or side dish. The combination of garlicky olive oil, golden seared zucchini, and a luscious blanket of melted mozzarella and Parmesan cheese makes every bite a perfect balance of texture and taste.

I first made this recipe to elevate a weeknight dinner, and it quickly became one of my favorite ways to showcase zucchini beyond the usual sauté or grill.

Ingredients You Need

• Two medium zucchini: for perfectly sized steaks each cut lengthwise into thick slices. Choose firm and glossy zucchinis without soft spots.
• Kosher salt: to draw out moisture and enhance flavor
• Four cloves garlic: finely chopped to infuse vibrant garlic oil
• A quarter teaspoon crushed red pepper flakes: to introduce gentle heat
• Four tablespoons extra-virgin olive oil: divided for cooking and garlic infusion. Use a good quality oil for best flavor
• Two ounces shredded mozzarella: adds a creamy melty layer
• One ounce finely shredded Parmesan: gives a nutty sharpness on top
• Two tablespoons fresh torn basil: for a fresh herbal garnish that brightens the dish

Detailed Cooking Directions

Slice and Score:

Cut zucchinis lengthwise into four equal steaks. Lightly score the flesh side with a knife in a crisscross pattern. This helps the garlic oil penetrate and ensures even cooking.

Salt and Rest:

Sprinkle kosher salt over the zucchini steaks and let them rest for 15 minutes. This process pulls out excess water, preventing sogginess and concentrating flavor.

Prepare Garlic Oil:

While zucchini rests, warm two tablespoons of olive oil in a small pan. Add finely chopped garlic and crushed red pepper flakes. Cook gently until garlic releases its fragrance but does not brown. Set aside to infuse flavor.

Sear the Zucchini:

Heat the remaining two tablespoons olive oil in a skillet over medium-high heat. Place zucchini steaks flesh side down and cook until golden brown and caramelized. This step builds a flavorful crust.

Arrange on Baking Sheet:

Transfer zucchini to a baking sheet with the golden side down and scored side facing up. Brush them generously with the garlic olive oil for maximum flavor.

Bake Until Tender:

Place the tray in a preheated oven at 425 degrees Fahrenheit. Bake about 8 to 10 minutes until zucchini becomes tender but still holds its shape.

Top with Cheese:

Evenly sprinkle shredded mozzarella followed by Parmesan cheese over the zucchini steaks.

Broil to Finish:

Switch the oven to broil and place the baking sheet close to the heating element. Broil just long enough for the cheese to melt fully and develop a luscious golden brown crust.

Garnish and Serve:

Sprinkle torn fresh basil leaves on top and add extra red pepper flakes if you enjoy a little more heat.

This recipe often stars during summer when zucchini is at its peak and local farmers markets overflow with fresh produce. It has become a go-to dish for weekend dinners with my loved ones. Watching the cheese bubble and the basil freshen the plate always brings a cozy kitchen moment I cherish.

Smart Storage Tips

Store leftover zucchini steaks in an airtight container in the refrigerator. Eat within two days for best texture. Reheat gently in a low oven or skillet to keep the cheese melty without drying out the zucchini. You can also freeze cooked zucchini steaks but expect a softer texture when thawed.

Ingredient Variations

Try swapping out mozzarella for provolone or fontina to introduce subtle differences in creaminess and flavor. Add a sprinkle of smoked paprika or fresh thyme to the garlic oil for a smoky or herbal twist. For a vegan version, use plant-based cheese alternatives and swap butter for olive oil in searing.

Perfect Pairing Ideas

Serve alongside a crisp green salad dressed with lemon vinaigrette to balance richness. Pair with crusty bread to soak up garlic oil and melted cheese for a comforting meal. A chilled glass of Sauvignon Blanc complements the herbal brightness of the basil and the garlic infusion beautifully.

Seasonal Makeovers

Add thinly sliced cherry tomatoes on top before baking to introduce a sweet burst of summer flavor. During colder months, finish with sautéed mushrooms or caramelized onions for a heartier twist. In spring, incorporate fresh peas or asparagus tips as garnish for a fresh seasonal note.

I always remind cooks to let the zucchini rest under salt long enough to draw out moisture but not so long that it dries out completely. This balance is key for tender juicy steaks. Enjoy creating and savoring this simple yet gourmet vegetarian dish.

Frequently Asked Questions

→ Why should zucchini be scored before cooking?

Scoring helps zucchini cook evenly and absorb flavors better, enhancing texture and taste.

→ Can I use other cheeses besides mozzarella and Parmesan?

Yes, cheeses like provolone or fontina work well and melt beautifully for a rich topping.

→ What purpose do red pepper flakes serve?

They add a gentle heat that complements the garlic and balances the creaminess of the cheeses.

→ Is it necessary to let zucchini rest with salt before cooking?

Yes, salting draws moisture out to prevent sogginess and concentrates the zucchini’s flavor.

→ How can I make the garlic oil fragrant without burning?

Cook garlic gently in olive oil over medium-low heat until aromatic but not browned to avoid bitterness.

→ What’s the best way to broil the dish for cheese melting?

Place under a hot broiler just long enough to melt and brown the cheese lightly without drying it out.