Thick zucchini slices are roasted until tender and golden, then topped with buttery garlic, herbs, and plenty of melted cheese. These Cheesy Garlic Zucchini Steaks make an easy low-carb side dish, vegetarian main, or delicious addition to any family dinner.
Ingredients
For the Zucchini
3 large zucchini
2 tablespoons olive oil
2 tablespoons melted butter
4 cloves garlic, minced
½ teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon onion powder
For the Cheese Topping
¾ cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese
2 tablespoons shredded cheddar cheese, optional
1 tablespoon fresh parsley, chopped
1–2 tablespoons chopped green onions, optional
Pinch of red pepper flakes, optional
Instructions
- Prepare the zucchini
Preheat oven to 425°F (220°C).
Wash and dry the zucchini thoroughly. Trim off both ends.
Cut each zucchini lengthwise into thick slices about ½–¾ inch thick. These thick slices are your “steaks.”
Arrange the zucchini slices in a single layer on a large parchment-lined baking sheet.
- Make the garlic mixture
In a small bowl, combine:
Olive oil
Melted butter
Minced garlic
Italian seasoning
Smoked paprika
Salt
Black pepper
Onion powder
Mix well.
- Season the zucchini
Brush the garlic-butter mixture generously over both sides of the zucchini slices.
For better browning, avoid stacking the zucchini and leave a little space between each piece.
- First roast
Place the baking sheet in the preheated oven.
Roast for 15–18 minutes, or until the zucchini is beginning to soften and the edges are lightly browned.
For firmer zucchini, start checking around 13–15 minutes.
- Add the cheese
Remove the baking sheet from the oven.
Sprinkle each zucchini steak with mozzarella and Parmesan. Add a little cheddar if desired.
Return to the oven and bake for another 4–6 minutes, until the cheese is completely melted and bubbly.
- Broil for a golden top
For an extra golden, cheesy finish, switch the oven to broil.
Broil for approximately 1–2 minutes, watching carefully so the cheese doesn’t burn.
- Garnish and serve
Remove from the oven and let the zucchini rest for about 2–3 minutes.
Sprinkle with fresh parsley, green onions, and a pinch of red pepper flakes if desired.
Serve warm.
Tips for the Best Zucchini Steaks
Use large zucchini: They produce thicker, sturdier slices that hold the cheese topping well.
Don’t slice too thin: Thin zucchini can become soft and watery.
Dry the zucchini well: Extra moisture can prevent good browning.
Don’t overcrowd the pan: Space between the slices allows the hot air to circulate and encourages caramelization.
Use freshly grated Parmesan: It melts and browns beautifully and adds more flavor.
Watch the broiler: The cheese can go from golden to burnt very quickly.
Air Fryer Method
Preheat the air fryer to 400°F (200°C).
Place seasoned zucchini steaks in a single layer in the basket.
Air fry for 8–11 minutes, depending on thickness.
Add mozzarella and Parmesan, then air fry for another 1–2 minutes, until the cheese is melted and golden.
Work in batches if necessary. Overcrowding makes the zucchini steam rather than brown.
Optional Flavor Variations
Garlic Parmesan
Skip the cheddar and use extra Parmesan with fresh parsley.
Spicy Cheesy
Add red pepper flakes or a small pinch of cayenne.
Italian Style
Add Italian seasoning, mozzarella, Parmesan, and a spoonful of marinara sauce before adding the cheese.
Mediterranean Style
Add oregano, feta, parsley, and a small drizzle of lemon juice after baking.
Extra Cheesy
Use mozzarella, Parmesan, and cheddar together for a richer topping.
What to Serve With
These zucchini steaks pair well with:
Grilled chicken
Baked salmon
Garlic butter shrimp
Steak
Roasted chicken
Turkey meatballs
A fresh green salad
Cauliflower rice
Quinoa
Mediterranean vegetables
They can also be served as a vegetarian low-carb main dish with a salad or roasted vegetables.
Storage
Allow leftovers to cool before transferring them to an airtight container.
Refrigerate for up to 3 days.
For the best texture, reheat in an air fryer or oven at 375°F (190°C) until hot and the cheese is melted again.
Microwaving works for convenience but will make the zucchini softer.
Can You Freeze Them?
Freezing is not recommended for the best texture. Zucchini contains a lot of water and can become soft and watery after thawing.
For the best results, prepare and enjoy them fresh.
Allergen & Nut Information
Contains:
Milk/dairy from butter, mozzarella, Parmesan, and optional cheddar.
Nuts:
No peanuts
No tree nuts
No nuts are required in this recipe
Important: If preparing for someone with a severe allergy, check the labels of packaged cheeses and seasonings for possible cross-contact.
Gluten Information
The basic ingredients are naturally gluten-free, but always check packaged seasonings and cheese products if strict gluten avoidance is necessary.
Dietary Notes
Vegetarian: Yes
Low-carb: Yes
Keto-friendly: Yes, depending on the specific cheese and serving size
Nut-free: Yes, when prepared with nut-free ingredients
Gluten-free: Yes, using verified gluten-free ingredients
Approximate Nutrition
Per serving, assuming 4 servings:
Calories: ~220
Protein: ~10 g
Carbohydrates: ~7 g
Fiber: ~2 g
Net Carbs: ~5 g
Fat: ~17 g
Sugar: ~5 g
Nutrition is approximate and will vary depending on zucchini size, cheese brands, and the amount of cheese used.
Q&A
Q: Why are my zucchini steaks watery?
A: Zucchini naturally contains a lot of water. Dry the slices thoroughly, avoid overcrowding the pan, and roast at high heat.
Q: How thick should zucchini steaks be?
A: About ½–¾ inch thick works well. Thicker slices stay sturdy and don’t become overly soft.
Q: Can I use small zucchini?
A: Yes. You can use smaller zucchini, but the finished pieces will be smaller. Adjust the cooking time slightly.
Q: Can I make these without butter?
A: Yes. Replace the butter with additional olive oil.
Q: Can I use only mozzarella?
A: Absolutely. Mozzarella gives a great stretchy, melty topping. Parmesan adds extra salty, nutty flavor.
Q: Can I use cheddar instead of Parmesan?
A: Yes. Cheddar works very well, although the flavor will be richer and sharper.
Q: Can I make these in an air fryer?
A: Yes. Air fry at 400°F (200°C) for about 8–11 minutes, then add the cheese and cook another 1–2 minutes.
Q: Can I prepare these ahead of time?
A: You can slice and season the zucchini a few hours ahead and refrigerate it. For the best texture, roast and cheese-topping should be done shortly before serving.
Q: Are zucchini steaks keto-friendly?
A: Yes. Zucchini is relatively low in carbohydrates, and this version contains no breadcrumbs or flour.
Q: Are they vegetarian?
A: Yes, as written. For a vegetarian-friendly Parmesan, check that the cheese meets your dietary preference.
Q: Are they vegan?
A: Not as written because of butter and cheese. Use olive oil and suitable plant-based cheeses to make a vegan version.
Q: Can I add breadcrumbs?
A: Yes, if you’re not following a low-carb diet. Sprinkle a thin layer of seasoned breadcrumbs over the cheese before the final bake.
Q: What herbs taste best with garlic zucchini?
A: Italian seasoning, parsley, oregano, basil, and thyme all work beautifully.
Q: How do I get the cheese extra golden?
A: After the cheese melts, broil for 1–2 minutes, keeping a close eye on it.
Q: Can I use pre-shredded cheese?
A: Yes, but freshly grated cheese generally melts more smoothly.
Q: What is the best way to reheat leftovers?
A: Reheat them in an air fryer or oven rather than the microwave for a better texture and cheesier top.
Q: Can I add meat to this recipe?
A: Yes. Cooked crumbled beef, turkey bacon, shredded chicken, or cooked sausage can be added under the cheese.
Q: What makes these “zucchini steaks”?
A: The zucchini is cut into thick, steak-like slabs rather than thin rounds or small pieces, then roasted and topped like a savory steak.
