Tender Cheesy Zucchini Steaks Recipe

Zucchini is one of those magical vegetables that can be transformed into something extraordinary with just a little love. When cooked right, it turns soft and buttery, soaking up flavors like a dream. These tender cheesy zucchini steaks are my go-to when I want something light yet satisfying, and let’s be honest—cheese makes everything better.

this RECIPE

I still remember the first time I made this dish. It was one of those “clean out the fridge” nights, and all I had were a couple of zucchinis, some leftover cheese, and a few pantry staples. I wasn’t expecting much, but the moment I pulled them out of the oven—golden, bubbling with melted cheese, and smelling like garlic heaven—I knew I had stumbled onto something special. Now, they’re a regular on my dinner table, especially when zucchini is in season.

A little backstory on zucchini steaks

Zucchini is often treated as a side dish, but in many Mediterranean kitchens, it gets the main-course treatment. Whether grilled, stuffed, or pan-seared, it’s a staple in Italian and Greek cooking. These zucchini “steaks” take inspiration from those traditions, combining a simple sear with rich, cheesy goodness. The crosshatch scoring helps the zucchini absorb flavor while keeping its structure, and the combination of mozzarella and Parmesan brings that perfect balance of creamy and salty.

Let’s talk ingredients

Zucchini

This mild, slightly sweet vegetable acts like a sponge, soaking up the flavors of garlic and olive oil. Look for medium zucchinis—too big, and they can be watery; too small, and they won’t hold up well to cooking. If you don’t have zucchini, yellow squash works just as well!

Garlic & red pepper flakes

Garlic brings warmth, while red pepper flakes add just a little kick. If you prefer a milder dish, you can skip the red pepper or replace it with a pinch of smoked paprika for a different depth of flavor.

Olive oil

Using good-quality extra-virgin olive oil makes a difference here. It adds richness and helps create that beautiful golden crust on the zucchini. If you’re out of olive oil, avocado oil is a great substitute.

Mozzarella & Parmesan

Mozzarella melts into gooey perfection, while Parmesan gives that nutty, salty contrast. If you’re feeling adventurous, swap in provolone or even a smoked gouda for a twist.

Fresh basil

Torn basil adds a fresh, slightly peppery finish that brightens up the dish. If basil isn’t in season, fresh parsley or a sprinkle of oregano will still work wonders.

Kitchen tools you’ll need

• A sharp knife to slice and score the zucchini
• A large skillet for searing (cast iron works great!)
• A baking sheet for roasting
• A grater for the cheese
• A brush to apply the garlic oil evenly

If you don’t have a skillet big enough for all the zucchini at once, just work in batches—it’s worth the extra few minutes!

Step-by-step: How to make tender cheesy zucchini steaks

Step 1: Prep the zucchini

Slice each zucchini in half lengthwise to create four “steaks.” Use a sharp knife to lightly score the flesh in a crosshatch pattern—this helps them absorb all the flavors. Sprinkle with salt and let them sit for about 15 minutes. This draws out excess moisture and keeps them from turning mushy.

Step 2: Make the garlic oil

While the zucchini is resting, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the garlic and red pepper flakes, cooking until fragrant (about 1-2 minutes). Keep an eye on it—garlic burns fast! Once done, transfer the mixture to a small bowl and set it aside.

Step 3: Sear the zucchini

Pat the zucchini dry with a paper towel. Heat another tablespoon of olive oil in the same skillet and place two zucchini halves flesh-side down. Let them cook undisturbed for 2-3 minutes, until golden brown. Transfer them to a baking sheet and repeat with the remaining zucchini.

Step 4: Roast to perfection

Brush the seared zucchini with the garlic oil, making sure to get it into the scored grooves. Bake at 425°F for 8-10 minutes, until the zucchini is tender but still holds its shape.

Step 5: Get cheesy!

Sprinkle the mozzarella and Parmesan over the zucchini, then place them under the broiler for 2-3 minutes. Watch closely—this is when the magic happens! The cheese will melt and turn beautifully golden.

Step 6: Finishing touches

Transfer the zucchini steaks to a serving platter and top with fresh basil and a sprinkle of extra red pepper flakes if you like a little heat.

Ways to switch it up

• Make it spicy: Add a drizzle of hot honey or a sprinkle of chili powder for extra heat.
• Go Mediterranean: Swap the mozzarella for feta and add some cherry tomatoes before baking.
• Low-dairy option: Use a plant-based mozzarella and nutritional yeast instead of Parmesan.
• Meaty twist: Crumble some crispy bacon or pancetta on top before serving.
• Add crunch: A sprinkle of toasted breadcrumbs before broiling adds texture.

How to serve these cheesy zucchini steaks

These are hearty enough to be a light main dish, but they also pair beautifully with grilled chicken, pasta, or even a simple green salad. For a stunning presentation, serve them on a large platter with an extra drizzle of olive oil and some toasted pine nuts for crunch.

Drinks that pair well

If you love wine, a crisp white like Sauvignon Blanc or Pinot Grigio complements the garlicky, cheesy flavors perfectly. Prefer something non-alcoholic? Try a sparkling lemonade or an herby iced tea with a hint of basil and mint.

Storing and reheating tips

If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 375°F for about 10 minutes, or use an air fryer for a few minutes to crisp them back up. Avoid microwaving, as it makes them too soft.

Scaling the recipe up or down

This recipe is easy to double if you’re feeding a crowd—just use multiple baking sheets to avoid overcrowding. If you’re cooking for one or two, simply cut the recipe in half and enjoy!

Troubleshooting common issues

• Zucchini turned too soft: Make sure to pat them dry after salting, and don’t overbake!
• Cheese browned too quickly: Keep a close eye under the broiler—things go from golden to burnt fast.
• Lacking flavor? A pinch of extra salt and a drizzle of good olive oil can make a big difference.

Give this recipe a try!

These cheesy zucchini steaks are proof that simple ingredients can create something truly special. Whether you’re looking for an easy weeknight dinner or a fun side dish, this one’s sure to impress. Try it out, make it your own, and let me know how it turns out!

Frequently asked questions

Can I grill the zucchini instead of baking?
Absolutely! Just grill them flesh-side down for 3-4 minutes, then top with cheese and let it melt over indirect heat.

Can I use a different cheese?
Yes! Try provolone, gouda, or even crumbled feta for a twist.

How do I keep the zucchini from being watery?
Salting and patting them dry before cooking is key. Also, avoid overcooking.

Is this recipe keto-friendly?
Yep! It’s naturally low-carb and full of healthy fats.

Can I make this ahead of time?
You can prep the zucchini and garlic oil in advance, but bake them fresh for the best texture.

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