If you’re looking for a tasty and nutritious side dish that’s sure to impress, look no further than these Cheesy Garlic Zucchini Steaks. Featuring tender zucchini with a delightful garlic flavor and a gooey mix of melted mozzarella and Parmesan cheese, this recipe is perfect for any meal. Whether you’re serving it alongside grilled meats or as a standalone treat, this dish will quickly become a favorite on your dinner table.
Ingredients:
2 medium zucchini
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. fresh basil, torn
Directions:
Prepare the Zucchini Steaks:
Using a sharp knife, slice each zucchini in half lengthwise to create 4 “steaks.” Score the flesh side of each steak 1/4″ deep diagonally at 1/2″ intervals. Rotate the steaks 90° and score diagonally again to form a crosshatch pattern. Season the scored sides with 1 teaspoon salt and let the zucchini sit for about 15 minutes to release moisture.
Cook the Garlic Oil:
Preheat your oven to 425°F (220°C) with a rack in the center. In a large skillet over medium heat, combine the garlic, crushed red pepper flakes, and 2 tablespoons of olive oil. Stir and cook until the garlic becomes fragrant, about 1 to 2 minutes. Transfer the garlic oil to a small bowl.
Sear the Zucchini:
In the same skillet, add 1 tablespoon of olive oil and heat over medium-high heat. Pat the zucchini dry and place 2 halves flesh side down in the skillet. Cook until the bottoms are golden brown, about 2 to 3 minutes. Transfer the zucchini to a baking sheet with the flesh side up. Repeat with the remaining zucchini and another tablespoon of olive oil.
Bake and Broil:
Brush the zucchini steaks with the prepared garlic oil. Bake in the preheated oven until the zucchini is tender in the center, about 8 to 10 minutes. Remove from the oven and top with shredded mozzarella and Parmesan cheese.
Turn the broiler on high. Broil the zucchini, watching closely, until the cheese is melted and browned, about 2 to 3 minutes.
Serve:
Transfer the cheesy zucchini steaks to a platter. Garnish with torn basil leaves and additional red pepper flakes if desired.
Serving Tips:
Presentation: Arrange the zucchini steaks on a platter and garnish with fresh basil and extra red pepper flakes for added flavor and visual appeal. Serve immediately while the cheese is still warm and gooey.
Pairing: These zucchini steaks pair wonderfully with grilled meats, such as chicken or steak, or can be enjoyed as a stand-alone vegetarian dish. They also complement pasta dishes and salads.
Accompaniments: Consider serving with a side of marinara sauce for dipping or a light yogurt-based dip to balance the richness of the cheese.
Storage Tips:
Refrigeration: Store any leftover zucchini steaks in an airtight container in the refrigerator. They will keep for up to 3 days.
Reheating: To reheat, place the zucchini steaks on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes. This will help to maintain the crispiness of the zucchini and the melted cheese.
Freezing: While zucchini steaks can be frozen, it’s best to freeze them without the cheese. After baking and cooling, place the zucchini steaks in a freezer-safe container or bag. When ready to eat, thaw in the refrigerator and reheat as above, then top with fresh cheese and broil to melt.
Texture Note: Reheated or frozen zucchini may become softer than when freshly made. If you prefer a crispier texture, consider using the oven or toaster oven rather than the microwave to reheat.
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FAQs:
Can I use other types of cheese for this recipe?
Yes, you can experiment with different cheeses based on your preference. Gouda, cheddar, or even a blend of cheeses can be used instead of mozzarella and Parmesan. Just ensure that the cheese melts well and complements the garlic flavor.
How can I make this recipe vegan-friendly?
To make Cheesy Garlic Zucchini Steaks vegan, substitute the cheese with dairy-free alternatives. Look for vegan mozzarella and Parmesan-style shreds. Additionally, you can use a plant-based oil or butter in place of extra-virgin olive oil.
Can I prepare these zucchini steaks in advance?
Yes, you can prepare the zucchini steaks in advance. Slice and score the zucchini, then store them in the refrigerator for up to 24 hours before cooking. You can also prepare and bake them, then store in an airtight container. Reheat in the oven before serving to ensure the cheese remains melted and the zucchini stays tender.
What can I use if I don’t have a broiler?
If you don’t have a broiler, you can achieve a similar result by baking the zucchini steaks in a preheated oven at a higher temperature, around 450°F (230°C), for a few extra minutes to allow the cheese to melt and brown. Keep an eye on them to avoid burning.
Conclusion:
These Cheesy Garlic Zucchini Steaks are not only delicious but also packed with flavor and nutrients. The combination of garlic and cheese enhances the natural sweetness of the zucchini, making it an irresistible side dish. Perfect for those following a healthy diet or simply looking to enjoy a flavorful vegetable dish, this recipe is sure to be a hit.
📖 Recipe:
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Cheesy Garlic Zucchini Steaks
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These Cheesy Garlic Zucchini Steaks are a flavorful and healthy side dish featuring tender zucchini topped with a blend of melted mozzarella and Parmesan cheese. Infused with aromatic garlic and a hint of red pepper flakes, this dish is perfect for any meal and is sure to be a hit at your dinner table.
Ingredients
2 medium zucchini
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 fresh basil, torn
Instructions
- Slice each zucchini in half lengthwise to create 4 “steaks.” Score the flesh side of each steak 1/4″ deep diagonally at 1/2″ intervals. Rotate steaks 90° and score diagonally again to create a crosshatch pattern. Season with 1 teaspoon salt and let sit for about 15 minutes to release moisture.
- Preheat the oven to 425°F (220°C) with a rack in the center. In a large skillet over medium heat, cook garlic, red pepper flakes, and 2 tablespoons of olive oil until fragrant, about 1 to 2 minutes. Transfer the garlic oil to a small bowl.
- In the same skillet, heat 1 tablespoon of olive oil over medium-high heat. Pat the zucchini dry and cook 2 halves flesh side down until golden brown, 2 to 3 minutes. Transfer to a baking sheet with flesh side up. Repeat with remaining zucchini and 1 tablespoon of olive oil.
- Brush the zucchini steaks with garlic oil. Bake until tender, 8 to 10 minutes. Top with mozzarella and Parmesan.
- Broil on high until cheese is melted and browned, 2 to 3 minutes. Transfer to a platter, top with basil and additional red pepper flakes if desired.
Notes
For a vegan option, substitute the cheese with dairy-free alternatives.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180 kcal
