These Cheesy Garlic Zucchini Steaks are a savory, satisfying way to enjoy one of summer’s most abundant vegetables—zucchini! Thick-cut zucchini “steaks” are seared until golden, infused with garlic and red pepper flakes, and topped with melty mozzarella cheese for a dish that’s low-carb, high-flavor, and ready in minutes. Whether you serve them as a flavorful side, a meatless main, or a cheesy snack, these zucchini steaks are a must-try. You’ll love the crispy edges, tender centers, and bold garlicky-cheesy punch in every bite.
Cooking Time
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Preparation time: 10 minutes
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Cooking time: 12–15 minutes
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Total time: 25 minutes
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Servings: 2–3 as a side, or 1–2 as a main
Ingredients
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2 medium zucchini (about 500 g total)
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Kosher salt, to taste
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4 cloves garlic, finely chopped or grated
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¼ tsp crushed red pepper flakes, plus more for garnish
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4 tbsp extra-virgin olive oil, divided
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2 oz (60 g) mozzarella cheese, shredded (about ½ cup)
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Optional garnish: chopped parsley or fresh basil
Step-by-Step Cooking Directions
1. Prepare the Zucchini
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Wash and trim the ends of the zucchini.
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Slice each zucchini lengthwise into thick “steaks,” about ½ inch thick (you’ll get 3–4 slices per zucchini).
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Lightly salt the zucchini slices on both sides and set aside for 5–10 minutes to draw out moisture. Pat them dry with paper towels.
2. Make the Garlic Oil
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In a small bowl, mix the chopped garlic, crushed red pepper flakes, and 2 tbsp olive oil. Let sit for a few minutes to infuse.
3. Sear the Zucchini
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Heat 2 tbsp olive oil in a large skillet (cast iron works well) over medium-high heat.
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Add zucchini steaks in a single layer (cook in batches if needed).
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Sear for 3–4 minutes per side until golden brown and tender.
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Reduce heat to medium-low.
4. Add Garlic and Cheese
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Drizzle the garlic oil evenly over the zucchini.
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Top each steak with shredded mozzarella.
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Cover the skillet with a lid or foil for 2–3 minutes to melt the cheese.
5. Garnish and Serve
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Remove from heat and transfer to a serving plate.
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Sprinkle with additional red pepper flakes and herbs if desired.
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Serve warm.
Nutritional Information (per serving, serves 3)
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Calories: 210 kcal
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Protein: 5 g
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Fat: 19 g
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Saturated Fat: 4 g
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Carbohydrates: 5 g
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Fiber: 2 g
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Sugars: 2 g
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Sodium: 150 mg
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Vitamin C: 25% DV
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Calcium: 12% DV
The Origins and Popularity of the Recipe
Zucchini is a staple in Mediterranean and Italian cuisines, where it’s often sautéed, grilled, or baked. This recipe takes inspiration from those flavors—garlic, olive oil, and cheese—to create a quick, modern twist that highlights zucchini’s natural texture and mild taste. As low-carb and keto diets have surged in popularity, zucchini steaks have become a creative and satisfying replacement for starchier sides. Adding melted cheese and garlic transforms this humble veggie into a savory treat that’s become a viral favorite on food blogs and social media.
Reasons Why You’ll Love This Recipe
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Simple ingredients, big flavor – only 6 pantry-friendly ingredients
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Quick to prepare – ready in under 30 minutes
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Naturally low-carb and gluten-free
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Versatile – great as a side dish, meatless entrée, or cheesy snack
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Easy cleanup – one pan recipe!
Health Benefits
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Zucchini is low in calories but high in water and fiber, which supports digestion.
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Rich in vitamin C, potassium, and antioxidants.
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Garlic offers antibacterial and heart health benefits.
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Using olive oil provides healthy fats and anti-inflammatory compounds.
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Great for low-carb, keto, and vegetarian diets.
Serving Suggestions
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Serve as a side dish with grilled chicken, fish, or steak.
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Pair with pasta or quinoa for a more complete vegetarian meal.
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Top with a fried or poached egg for a protein-rich brunch.
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Include on a charcuterie-style board with roasted vegetables and dips.
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Serve with marinara sauce or pesto on the side for dipping.
Common Mistakes to Avoid
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Slicing too thin – thin slices will overcook and fall apart.
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Not drying the zucchini – excess moisture can lead to sogginess.
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Overcrowding the pan – this prevents browning and makes the zucchini steam.
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Burning the garlic – add it toward the end or mix it in the oil first.
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Using low-moisture cheese without melting cover – it won’t melt evenly unless covered briefly.
Pairing Recommendations
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Main Dishes: Garlic herb chicken, grilled lamb, lemon butter salmon
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Beverages: Dry white wine (Pinot Grigio, Sauvignon Blanc), sparkling water with lemon
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Side Options: Roasted potatoes, herbed couscous, or crusty bread
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Sauces: Garlic aioli, romesco, tzatziki, or chimichurri
Cooking Tips
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Use fresh mozzarella for more melt and stretch.
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For extra browning, place skillet under a broiler for 2 minutes.
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Add a splash of balsamic vinegar or lemon juice before serving for brightness.
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You can roast the zucchini in the oven if you prefer – bake at 220°C (425°F) for 15 minutes.
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Turn this into a main dish by topping with sliced tomatoes and baked chickpeas or sausage.
Similar Recipes to Try
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Garlic Parmesan Zucchini Fries – oven-baked with crispy crust
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Stuffed Zucchini Boats – filled with veggies, grains, or ground meat
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Zucchini Parmesan Bake – layered like lasagna, but low-carb
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Eggplant Steaks with Feta – another veggie-forward “steak” idea
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Zucchini Noodles with Garlic Butter Shrimp – light and healthy dinner
Variations to Try
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Cheesy Jalapeño Zucchini Steaks – add sliced jalapeños and pepper jack cheese
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Italian Style – top with marinara sauce, basil, and mozzarella
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Vegan Version – use dairy-free cheese and swap garlic oil with infused plant-based oil
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Mediterranean – sprinkle with olives, sun-dried tomatoes, and crumbled feta
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Herb-Crusted – coat the zucchini in Parmesan, breadcrumbs, and Italian herbs before searing
Ingredient Spotlight: Zucchini
Zucchini is a type of summer squash prized for its versatility and mild flavor. It’s low in carbs, high in water, and rich in vitamins C and B6, manganese, and potassium. Because of its adaptable texture, zucchini works well in savory dishes, baked goods, and even spiralized into noodles. Its mildness makes it a perfect vehicle for strong flavors like garlic and cheese. Bonus: it’s budget-friendly and grows abundantly in summer months!
Conclusion
Whether you’re cooking for a crowd or just need a quick and flavorful side, these Cheesy Garlic Zucchini Steaks will satisfy every craving. They’re crispy on the outside, tender in the middle, and loaded with garlic and cheesy goodness. Even picky eaters and non-veggie lovers will be reaching for seconds. Best of all, they come together in under 30 minutes with minimal fuss and maximum flavor. Try them once, and you’ll make them on repeat.
10 Frequently Asked Questions
1. Can I make this recipe in the oven instead of a skillet?
Yes! Arrange zucchini steaks on a parchment-lined tray, brush with garlic oil, and roast at 220°C (425°F) for 15–18 minutes. Add cheese in the last 3 minutes.
2. Can I prep zucchini steaks ahead of time?
Yes. You can slice and salt the zucchini up to 1 day ahead. Pat dry before cooking to avoid sogginess.
3. What other cheeses work well in this recipe?
Try provolone, fontina, Gruyère, cheddar, or pepper jack for a flavor twist.
4. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a skillet or microwave.
5. Can I freeze cheesy zucchini steaks?
Not recommended. Zucchini becomes watery when frozen and thawed, and the cheese may separate.
6. Can I make it spicy?
Yes! Add extra red pepper flakes, chopped jalapeños, or drizzle with hot sauce before serving.
7. Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and high in fat, making it perfect for keto or low-carb diets.
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8. What if I don’t have fresh garlic?
Use 1 tsp garlic powder in place of fresh garlic. Mix with olive oil before drizzling.
9. Can I use yellow squash instead?
Absolutely. Yellow squash works just like zucchini in this recipe.
10. What can I serve with this to make a full meal?
Serve with grilled meats, pasta, or a protein-packed salad. Add rice or quinoa for a vegetarian plate.