Name: Cheesy Garlic Zucchini Steaks Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 medium zucchini (about 1 lb. total); Kosher salt; 4 cloves garlic, finely chopped or grated; 1/4 tsp. crushed red pepper flakes, plus more for serving; 4 tbsp. extra-virgin olive oil, divided; 2 oz. mozzarella, shredded (about 1/2 cup); 1 oz. Parmesan, finely shredded (about 1/2 cup); 2 tbsp. torn fresh basil

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Introduction

Cheesy Garlic Zucchini Steaks are a flavorful and satisfying way to enjoy zucchini. With a crispy browned base, tender center, and golden melted cheese on top, this dish makes a perfect side or light meal. The blend of garlic, fresh basil, and a touch of heat adds a delicious depth to every bite.

Six long zucchini halves are arranged on a large white plate. Each zucchini is sliced lengthwise, with the inner flesh scored in a diamond pattern, topped with a golden, melted cheese layer that is slightly browned and bubbly. Small red chili flakes are sprinkled on the cheese, adding contrast. Fresh bright green basil leaves are scattered on top of the zucchini halves, adding a fresh color pop. The plate is set on a white marbled surface and a bit of olive oil glistens around the zucchini. The overall look is warm, cheesy, and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchini (about 1 lb. total)
Kosher salt

4 cloves garlic, finely chopped or grated
1/4 tsp. crushed red pepper flakes, plus more for serving

4 tbsp. extra-virgin olive oil, divided
2 oz. mozzarella, shredded (about 1/2 cup)

1 oz. Parmesan, finely shredded (about 1/2 cup)
2 tbsp. torn fresh basil

Instructions

Step 1: Using a sharp knife, slice each zucchini in half lengthwise to make 4 steaks. Score the flesh side of each steak about 1/4 inch deep, making diagonal cuts spaced 1/2 inch apart. Rotate steaks 90 degrees and score diagonally again to create a crosshatch pattern.

Step 2: Season the scored sides of the zucchini with 1 teaspoon kosher salt. Let them sit for about 15 minutes to allow moisture to release.
Step 3: Place a rack in the center of the oven and preheat to 425°F. In a large skillet over medium heat, warm 2 tablespoons olive oil with the garlic and crushed red pepper flakes, stirring until fragrant, about 1 to 2 minutes. Remove the garlic oil to a small bowl.
Step 4: Using the same skillet over medium-high heat, heat 1 tablespoon olive oil. Pat the zucchini dry with a paper towel, then place 2 zucchini halves flesh side down in the skillet. Cook without moving until golden brown, about 2 to 3 minutes. Transfer zucchini to a baking sheet with the scored side facing up. Repeat with remaining zucchini and 1 tablespoon olive oil.

Step 5: Brush the zucchini steaks with the garlic oil. Bake in the oven until tender in the center, about 8 to 10 minutes. Then, evenly top each steak with shredded mozzarella and Parmesan cheese.
Step 6: Turn the oven broiler to high. Broil the zucchini, watching carefully, until the cheese melts and turns golden brown, about 2 to 3 minutes.
Step 7: Transfer the zucchini steaks to a serving platter. Sprinkle with torn fresh basil and additional crushed red pepper flakes for extra heat if desired.

Tips & Variations

For a richer flavor, mix a bit of garlic oil into the cheese before topping the zucchini.
Try using different cheeses like fontina or gouda for a unique twist.
Add a squeeze of fresh lemon juice just before serving to brighten the flavors.

If you prefer a milder dish, omit the crushed red pepper flakes or reduce the amount.

Storage

Store leftover zucchini steaks in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or oven to preserve the crispy edge and melted cheese. Avoid microwaving if possible to keep texture intact.

How to Serve

The image shows two long zucchini boats on a white plate with a subtle textured pattern. Each zucchini is split lengthwise, hollowed out, and filled with a golden layer of melted, slightly browned cheese mixed with small bits of seasoning and spices scattered on top. Bright green fresh basil leaves are placed as garnish on the melted cheese. One zucchini boat is partially cut, with a piece lifted by a fork revealing melted, stretchy cheese inside. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well with this recipe and offers a slightly sweeter taste while maintaining a similar texture.

How do I prevent zucchini from becoming soggy?

Scoring the zucchini and salting it helps draw out excess moisture. Be sure to pat the zucchini dry before cooking and cook over medium-high heat to achieve a good sear.