Cheesy Garlic Zucchini Steaks

This cheesy garlic zucchini steak recipe transforms simple zucchini into a showstopping vegetable main course that satisfies even dedicated meat eaters. The scoring technique creates perfect pockets for absorbing flavors while the combination of garlicky oil and melted cheeses creates an irresistible savory crust.

I discovered this recipe during a summer when our garden produced more zucchini than we could handle. After trying countless zucchini recipes, this one became an instant family favorite that we now make year round.

Ingredients

• Medium zucchini: choose firm specimens with unblemished skin for the best texture and presentation
• Kosher salt: draws moisture from the zucchini which concentrates flavor and improves browning
• Garlic: freshly chopped cloves provide the aromatic foundation of the dish
• Crushed red pepper flakes: adds a subtle heat that balances the richness of the cheese
• Extra virgin olive oil: use a good quality oil as its flavor will shine through
• Mozzarella: provides that irresistible melty cheese pull and mild flavor
• Parmesan: adds nutty depth and savory umami notes to complement the zucchini
• Fresh basil: brightens the finished dish with its aromatic finish

How To Make Cheesy Garlic Zucchini Steaks

Score the zucchini:

Halve each zucchini lengthwise to create four steaks. Using a sharp knife, create a crosshatch pattern by scoring diagonal lines about ¼ inch deep across the flesh. This scoring is crucial as it allows flavors to penetrate deeply and creates texture. Season generously with kosher salt and allow to rest for 15 minutes which draws out excess moisture for better browning.

Prepare the garlic oil:

Gently warm the chopped garlic and red pepper flakes in olive oil over medium heat until fragrant but not browned about 1 to 2 minutes. This infuses the oil with flavor while taking the raw edge off the garlic. Transfer to a bowl for later use.

Sear the zucchini:

Pat the zucchini completely dry with paper towels which is essential for achieving a good sear. Heat olive oil in the same skillet and place zucchini flesh side down. Cook until deep golden brown about 2 to 3 minutes. The caramelization adds tremendous flavor and visual appeal.

Bake and finish:

Brush the scored side generously with the reserved garlic oil ensuring it gets into all the crosshatched grooves. Bake until the zucchini is tender throughout then top with both cheeses. Broil until bubbly and spotted with appetizing brown spots. The double cooking method ensures perfectly cooked zucchini with ideal texture.

Garnish and serve:

Transfer to a serving platter sprinkle with torn fresh basil and additional red pepper flakes if desired. Serve immediately while the cheese is still molten and bubbling.

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Garlic is truly the star ingredient in this recipe. I discovered that taking the time to properly infuse the olive oil with garlic rather than simply sprinkling raw garlic over the zucchini makes an incredible difference in the final flavor profile. My grandmother always said that good Italian cooking starts with properly prepared garlic and this recipe proves her wisdom.

Make Ahead Options

These zucchini steaks can be partially prepared ahead of time which makes them perfect for entertaining. Score salt and dry the zucchini up to a day ahead and store covered in the refrigerator. You can also prepare the garlic oil in advance and keep it refrigerated for up to three days. When ready to serve simply sear bake and broil as directed. The entire dish takes only minutes to finish once prepped.

Serving Suggestions

While these zucchini steaks make a satisfying vegetarian main course they also pair beautifully with Italian inspired meals. Serve alongside grilled chicken a simple pasta or crusty bread for soaking up the flavorful oil and melted cheese. For a complete vegetarian feast add a simple tomato salad and some good quality olives. The combination of flavors works wonderfully with both red and white wines especially Italian varieties like Sangiovese or Pinot Grigio.

Ingredient Swaps

This recipe is wonderfully adaptable to what you have on hand. Yellow summer squash works beautifully as a substitute for zucchini. For a dairy free version replace the cheese with a sprinkle of nutritional yeast and breadcrumbs tossed with herbs and olive oil. The garlic oil can be customized with additional herbs such as thyme or rosemary for variation. For a more substantial dish add a topping of seasoned breadcrumbs or chopped nuts before broiling for extra texture.

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Storage And Reheating

While these zucchini steaks are best enjoyed immediately after preparing they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat place them on a baking sheet in a 350°F oven until warmed through about 10 minutes. Avoid microwaving as this can make the zucchini soggy and the cheese rubbery. The texture wont be quite the same as freshly made but the flavor will still be delicious. These do not freeze well due to the high water content of zucchini.

Frequently Asked Questions

→ How do I prevent zucchini from becoming soggy?

Scoring the zucchini and salting it helps draw out moisture. Pat the zucchini dry before cooking to ensure a better texture.

→ Can I use a different type of cheese?

Yes, you can substitute mozzarella and Parmesan with other melty cheeses like cheddar or gruyere for a unique flavor.

→ What is the best knife technique to score zucchini?

Use a sharp knife to make shallow, diagonal cuts about 1/4" deep. Rotate the zucchini and repeat to create a crosshatch pattern.

→ How can I add more spice to this dish?

Increase the amount of crushed red pepper flakes or add a small pinch of cayenne for extra heat.

→ Can this dish be made ahead of time?

It's best served fresh, but you can score and season the zucchini ahead of time. Cook and broil just before serving for the best texture and flavor.