If there’s one recipe that perfectly blends simplicity and flavor, it’s Cheesy Garlic Zucchini Steaks. These delightful zucchini steaks bring a perfect mix of cheesy goodness and aromatic garlic that will make your taste buds dance. Let me take you back to how I stumbled upon this gem of a recipe.
It was a lazy Sunday afternoon at my friend Rachel’s summer barbecue. The air was filled with laughter, the sound of kids playing, and the irresistible aroma of grilling vegetables. Among the array of dishes, one particular platter stood out – golden zucchini halves, bubbling with melted cheese and garnished with fresh basil. The moment I took a bite, I knew I had to recreate this magic at home.
Back in my kitchen, I experimented with a few tweaks. The key to these zucchini steaks is scoring the flesh to let the flavors seep in, and the combination of mozzarella and Parmesan creates that perfect cheesy crust. The addition of fresh basil at the end adds a burst of freshness, making this dish not just a side but a star on its own.
What I love most about this recipe is its versatility. It’s perfect for a quick weeknight dinner, a fancy appetizer for guests, or even a potluck dish that will surely impress. Plus, it’s a great way to use up those zucchinis from the garden, and who can resist a dish that’s both healthy and indulgent?
So, whether you’re planning a family gathering or just want to treat yourself to something special, these Cheesy Garlic Zucchini Steaks are sure to become a staple in your culinary repertoire. Trust me, once you try them, you’ll be hooked.
Making Cheesy Garlic Zucchini Steaks
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Ingredients
- 1 oz. Parmesan, finely shredded (about 1/2 cup)
- 2 medium zucchini
- 4 cloves garlic, finely chopped or grated
- 2 oz. mozzarella, shredded (about 1/2 cup)
- Kosher salt
- 4 tbsp. extra-virgin olive oil, divided
- 2 tbsp. fresh basil, torn
- 1/4 tsp. crushed red pepper flakes, plus more for serving
Directions
- Cut the zucchini lengthwise to make 4 “steaks.” Score the flesh side of each steak diagonally at 1/4″ deep and 1/2″ intervals. Turn the steaks 90° and score again to form a crosshatch pattern. Sprinkle 1 teaspoon of salt on the scored sides and let them sit for 15 minutes to draw out moisture.
- Set your oven to 425°F and position a rack in the center. Warm 2 tablespoons of olive oil in a large skillet over medium heat, then stir in the garlic and red pepper flakes for about 1 to 2 minutes until fragrant. Move the garlic oil to a small bowl.
- In the same skillet over medium-high heat, warm 1 tablespoon of olive oil. Pat the zucchini dry and place 2 halves, flesh side down, in the skillet. Cook until the bottoms are golden brown, approximately 2 to 3 minutes. Transfer to a baking sheet, flesh side up. Repeat with the remaining zucchini and the last tablespoon of olive oil.
- Brush the zucchini steaks with the garlic oil and bake until the centers are tender, about 8 to 10 minutes. Sprinkle with mozzarella and Parmesan cheese.
- Turn the broiler on high and broil the zucchini until the cheese melts and browns, about 2 to 3 minutes. Watch closely.
- Place the zucchini on a serving platter and garnish with fresh basil and extra red pepper flakes if you like.
FAQs:
How can I prevent the zucchini from becoming too watery during cooking?
Salting the zucchini and letting it sit for 15 minutes helps draw out excess moisture. Patting the zucchini dry before cooking also ensures a firmer texture. Additionally, avoid overcrowding the skillet to allow proper browning.
What are some suitable substitutes for mozzarella and Parmesan cheese in this recipe?
If you prefer different cheeses, try using provolone or fontina for mozzarella and Pecorino Romano for Parmesan. These cheeses melt well and provide a similar flavor profile. Another option is to use a dairy-free cheese if you need a vegan substitute.
Can I prepare this recipe using a grill instead of an oven?
Yes, you can grill the zucchini steaks instead of baking them. After scoring and seasoning, grill the zucchini flesh side down over medium heat until grill marks appear, about 3 to 4 minutes. Then flip, brush with garlic oil, and continue grilling until tender. Add the cheese towards the end and cover until melted.
How do I store and reheat leftovers?
Store leftover zucchini steaks in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F for about 10 minutes or until heated through. Alternatively, you can reheat them in a skillet over medium heat until warm.
What other herbs can I use if I don’t have fresh basil?
If you don’t have fresh basil, try using fresh parsley, thyme, or oregano. These herbs add a different yet complementary flavor to the dish. Dried herbs can also be used, but use them sparingly as their flavor is more concentrated.
Is this recipe suitable for a low-carb or keto diet?
Yes, this recipe is suitable for low-carb and keto diets. Zucchini is a low-carb vegetable, and the cheeses used add healthy fats without many carbs. To ensure the recipe fits your dietary needs, check the nutritional labels on your ingredients for specific carb counts.
Cheesy Garlic Zucchini Steaks
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 the steaks 90° and score diagonally again to make a crosshatch pattern. Season the scored sides with 1 teaspoon of salt and let sit for about 15 minutes to allow the zucchini to release moisture.
- Preheat your oven to 425°F and place a rack in the center. In a large skillet over medium heat, cook the garlic and red pepper flakes in 2 tablespoons of olive oil, stirring until fragrant, about 1 to 2 minutes. Transfer the garlic oil to a small bowl.
- In the same skillet over medium-high heat, heat 1 tablespoon of olive oil. Pat the zucchini dry and place 2 halves flesh side down in the skillet, cooking until golden brown on the bottom, about 2 to 3 minutes. Transfer to a baking sheet flesh side up. Repeat with the remaining zucchini halves and 1 tablespoon of olive oil.
- Brush the steaks with the garlic oil and bake until tender in the center, about 8 to 10 minutes. Top with mozzarella and Parmesan cheese.
- Heat the broiler on high and broil the zucchini, watching closely, until the cheese is melted and browned, about 2 to 3 minutes.
- Transfer the zucchini to a platter and top with fresh basil and more red pepper flakes if desired.
