Description
These zucchini “steaks” turn simple vegetables into a savory, cheesy dish with big garlic flavor. Thick slices of zucchini are brushed with a seasoned garlic–olive oil mixture, baked until tender, then topped with mozzarella and Parmesan until melted and bubbly. It’s a satisfying vegetarian option that works as a light main dish or a standout side.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Yield
4 servings
Ingredients
- 2 large zucchinis
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven.
Set your oven to 400°F (200°C) so it’s fully heated when the zucchini goes in. This temperature helps soften the zucchini while allowing the cheese to melt and turn lightly golden at the end. - Slice the zucchinis into “steaks.”
Wash and dry the zucchinis. Using a sharp knife, slice each zucchini lengthwise into 1/2-inch thick steaks. Try to keep the thickness as even as possible so they bake at the same rate. If some pieces are much thinner than others, the thinner ones can turn overly soft before the thicker ones are tender. - Mix the garlic oil seasoning.
In a small bowl, combine the olive oil, minced garlic, salt, black pepper, dried oregano, and red pepper flakes (if using). Stir well so the garlic and seasonings are distributed throughout the oil. This mixture is the main flavor booster, so take a moment to mix thoroughly, scraping the sides of the bowl if needed. - Coat the zucchini on both sides.
Line a baking sheet with parchment paper for easier cleanup and to help prevent sticking. Place the zucchini steaks on the prepared baking sheet in a single layer.
Use a brush (or a spoon if you don’t have one) to coat both sides of each zucchini steak with the garlic oil mixture. Make sure the surface is evenly covered, especially along the cut sides where the zucchini will absorb flavor best. If any garlic pieces settle at the bottom of the bowl, scoop them up and spread them across the zucchini so every steak gets that garlicky bite. - Bake the zucchini (first bake).
Slide the baking sheet into the preheated oven and bake for 15 minutes. During this time, the zucchini will begin to soften and the garlic-oil mixture will warm and infuse the surface. Keep the steaks spaced slightly apart so heat can circulate around them rather than steaming them.
- Add the cheeses.
Carefully remove the baking sheet from the oven after 15 minutes. The zucchini should look more tender and slightly softened.
Sprinkle shredded mozzarella evenly over each steak, then follow with the grated Parmesan. Try to distribute the cheese so each piece has a balanced layer—mozzarella for that stretchy melt and Parmesan for a salty, savory finish. - Bake again until the cheese is melted and bubbly.
Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese is fully melted, bubbly, and lightly golden in spots. If you notice some pieces browning faster than others (depending on your oven’s hot spots), rotate the pan carefully for more even results. - Cool briefly, garnish, and serve.
Remove the zucchini steaks from the oven and let them cool for a few minutes. This short rest helps the cheese settle slightly so the topping stays nicely in place when served.
Finish with a sprinkle of fresh chopped parsley for a clean, fresh contrast to the rich cheese and garlic. Serve warm.
Nutrition (per serving)
- Serving Size: 1 steak
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg