Instructions
Step 1: Prepare the zucchini steaks
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Preheat your oven to 425 °F (220 °C). Line a baking sheet with parchment. Allrecipes
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Slice each zucchini in half lengthwise to create two “steaks”.
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On the cut side, use a sharp knife to score a criss‑cross (about ¼ inch deep at ~½ inch intervals). This helps flavour penetrate and texture develop. Delish
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Sprinkle the cut sides with salt, let them stand for ~15 minutes to draw out moisture, then blot dry with a paper towel. This prevents sogginess. Allrecipes+1
Step 2: Sear and flavour
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In a skillet, heat 1 tablespoon of olive oil over medium‑high. Place zucchini steaks cut side down and cook until golden brown (4‑5 minutes). Flip and cook ~4 minutes more. Transfer flesh‑side up to the prepared baking sheet. Allrecipes+1
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Add remaining olive oil in the skillet, stir in garlic, oregano and crushed red pepper and cook ~1 minute until fragrant. Brush this herby garlic oil over the zucchini steaks. Allrecipes
Step 3: Bake and melt the cheese
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Bake the zucchini in the preheated oven until tender, about 5 minutes. Allrecipes
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Sprinkle the Parmesan (and mozzarella if using) evenly over the steaks. Return to oven (or broiler for 2‑3 minutes until cheese melts and browns slightly) for a delicious golden finish. Delish+1
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Remove from oven, garnish with fresh basil (and extra red pepper flakes if you like heat) and serve immediately.
Tips for Success
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Score the zucchini: creates crisp edges and lets flavours penetrate. Delish+1
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Pre‑salting + blotting: draws out moisture so you don’t end up steaming the zucchini instead of searing. Delish
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Dry the zucchini well before searing. Any surface moisture will interfere with browning.
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Use real Parmesan, not powdered stuff, for best flavour and melt. Delish
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Watch the broiler/cheese stage closely – the melty cheese can brown very fast.
Variations
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Herby twist: Swap fresh basil garnish for fresh thyme or oregano, or stir in chopped thyme with the garlic oil. Light Orange Bean
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Vegan option: Use a vegan Parmesan alternative and a plant‑based shredded cheese.
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Grilled style: Instead of searing in a skillet/oven, grill the zucchini steaks on a hot grill for an outdoor version.
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Spice it up: Add a sprinkle of smoked paprika or chili flakes before baking for extra kick.
Ingredient Substitutions
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If you don’t have Parmesan: try a good aged cheddar or Gruyère to bring a different flavour profile (though Parmesan remains ideal).
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If zucchini are too large and watery: pick medium sized zucchini, or slice thicker to maintain “steak” texture.
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Olive oil can be swapped with melted butter (or a blend) for a richer flavour.
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For herbs: Fresh basil is great, but fresh thyme or chopped fresh parsley also work beautifully.
Storage & Reheating
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Storage: Leftovers can be stored in an airtight container in the fridge for up to 3–4 days. grillonadime.com
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Reheating: Wrap steaks in foil and warm in the oven at ~350 °F (175 °C) until heated through, or reheat in a microwave for convenience (though oven gives better texture).
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Note: The cheese topping may firm up — you can refresh under the broiler briefly to restore gooeyness.
What to Serve With These Steaks
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Pair with a simple green salad (e.g., arugula + lemon vinaigrette) to balance the richness.
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Serve alongside grilled chicken or fish for a complete meal.
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For a vegetarian main, add a side of quinoa or roasted potatoes.
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A glass of crisp white wine (or sparkling water with lemon) complements the garlic‑cheese flavours nicely.
Nutrition Facts
Estimated per serving (based on zucchini + olive oil + cheese): ~155‑260 calories depending on cheese quantity and oil. Allrecipes+1
This dish provides a good dose of vegetables, flavour, and satisfaction without heavy processing.
FAQs
Q: Can I prepare the zucchini steaks ahead of time?
A: Yes — you can slice and score the zucchini, sprinkle with salt and blot dry, then refrigerate until you’re ready to sear and bake. Just bring them to room temperature before cooking.
Q: Can I cook these zucchini steaks on a grill instead of the oven?
A: Absolutely. Preheat the grill, place zucchini flesh side down to sear, then finish under a grill‑safe lid or foil with cheese on top. Just keep an eye on the cheese as it melts.
Q: What if my zucchini is very thin?
A: If it’s thin, the “steak” effect may be lost — it may cook too fast and become floppy. Opt for medium‑large zucchini and slice about ½ inch thick.
Related Recipes
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Check out a great vegetarian main like “Vegetarian Eggplant Parmesan” for another baked‑cheese veggie dish.
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Try “Grilled Zucchini with Parmesan & Herbs” for a lighter alternative.
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Looking for more zucchini ideas? Search our site for “zucchini fritters” or “zucchini boats”.
Conclusion
If you’ve ever felt stuck with plain zucchini in your veggie drawer, this cheesy garlic zucchini steaks recipe is here to rescue you. It transforms humble zucchini into something special — crispy, garlicky, gooey, and utterly delicious. Whether as a side dish or a vegetarian main, it brings flavour and satisfaction without fuss. Give it a try this week, and I guarantee it will become a repeat favourite.
