Name: Gourmet Garlic Zucchini Steaks with Cheese Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
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

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Introduction

These gourmet garlic zucchini steaks are a flavorful and elegant way to enjoy fresh zucchini. Topped with melted mozzarella and Parmesan, and finished with fragrant garlic and basil, they make a perfect side dish or light meal.

The image shows four green zucchini halves laid out on a white plate with a white marbled texture background. Each zucchini half is topped with a melted, bubbly layer of light golden cheese that has spots of brown from baking. A sprinkling of black pepper, red chili flakes, and crushed nuts or seeds are spread across the cheese for texture and color contrast. Fresh green rosemary sprigs are placed on top of each zucchini half, adding a touch of fresh herb decoration. The cheese's texture looks creamy with crisped edges, sitting on the smooth zucchini base. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Slice the zucchinis lengthwise into 4 thick “steaks” and score the flesh side with a knife. Season them with kosher salt and let sit for 15 minutes to draw out excess moisture.
Step 2: Preheat your oven to 425°F (220°C).
Step 3: In a small pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped garlic and crushed red pepper flakes, cooking until fragrant but not browned. Remove from heat and set aside.
Step 4: Heat a skillet over medium-high heat and add a little olive oil. Place the zucchini steaks flesh side down and cook until golden brown and caramelized, about 3-4 minutes.
Step 5: Transfer the zucchini to a baking sheet, arranging them flesh side up.
Step 6: Brush the garlic-infused olive oil over the zucchini steaks evenly.
Step 7: Bake in the preheated oven until the zucchini is tender, about 8-10 minutes.
Step 8: Remove the baking sheet and sprinkle shredded mozzarella and Parmesan evenly over each zucchini steak.
Step 9: Place the baking sheet under the oven broiler until the cheese is melted, bubbly, and golden brown, watching carefully to prevent burning.
Step 10: Garnish the zucchini steaks with torn fresh basil and an extra pinch of red pepper flakes if desired. Serve warm.

Tips & Variations

For extra flavor, try adding a sprinkle of smoked paprika to the garlic oil before brushing onto the zucchini.
Use fresh herbs like thyme or oregano if basil isn’t available.
For a vegan option, substitute the cheeses with plant-based alternatives.
Serve with a squeeze of fresh lemon juice to brighten the dish just before serving.

Storage

Store any leftover zucchini steaks in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet or oven at 350°F until heated through and the cheese is soft again. Avoid microwaving to maintain the best texture.

How to Serve

The image shows four zucchini boats, each halved lengthwise with dark green skin and the inside hollowed out and filled with a creamy golden cheese layer that is bubbly and browned in spots. The cheese layer has a shiny texture with small black pepper flakes scattered across it. Each zucchini boat is topped with small sprigs of fresh green rosemary. They are arranged closely together on a round white plate, which sits on a white marbled surface. There are a few crumbs and pepper flakes around the plate edges, adding texture to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well as a substitute and will give a subtly different but delightful flavor and texture to the dish.

What if I don’t have a broiler?

If you don’t have a broiler, you can bake the zucchini with cheese at 425°F for a few extra minutes until the cheese melts and bubbles, though it won’t brown as much.