Thick-cut zucchini roasted until tender and golden, then topped with garlicky melted cheese and herbs. These zucchini steaks make an easy vegetarian side dish, light lunch, or delicious low-carb dinner.
Ingredients
For the Zucchini
3 large zucchini
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon onion powder
For the Cheesy Topping
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes, optional
Optional Garnish
Fresh parsley
Extra Parmesan
A drizzle of olive oil
Lemon wedges
Instructions
- Prepare the zucchini
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Wash and dry the zucchini. Trim off both ends, then cut each zucchini lengthwise into thick slabs, about ½–¾ inch (1.5–2 cm) thick. These thick slices are your zucchini “steaks.”
- Make the garlic seasoning
In a small bowl, combine the olive oil, minced garlic, Italian seasoning, smoked paprika, salt, black pepper, and onion powder.
Mix well.
- Season the zucchini
Arrange the zucchini slices in a single layer on the prepared baking sheet.
Brush both sides generously with the garlic-oil mixture.
- Roast
Roast for 15–18 minutes, flipping halfway through, until the zucchini is tender and beginning to brown around the edges.
Avoid overcooking at this stage—the zucchini should still be sturdy enough to hold the cheese topping.
- Add the cheese
Remove the baking sheet from the oven.
Sprinkle each zucchini steak with mozzarella and Parmesan. Add a little Italian seasoning and red pepper flakes if desired.
- Melt and brown the cheese
Return the zucchini to the oven and bake for another 4–6 minutes, until the cheese is melted and bubbly.
For a more golden, crispy top, switch to broil for about 1–2 minutes, watching closely so the cheese doesn’t burn.
- Garnish and serve
Sprinkle with fresh parsley and extra Parmesan.
Serve immediately with lemon wedges if desired.
Recipe Information
Prep Time: 10 minutes
Cook Time: 20–24 minutes
Total Time: About 30–35 minutes
Servings: 4
Category: Side Dish / Light Main
Cuisine: American / Italian-inspired
Diet: Vegetarian, low-carb
Nut Information
Contains nuts: No.
This recipe does not contain tree nuts or peanuts as written.
Potential allergen: Dairy. Mozzarella and Parmesan contain milk.
If using packaged shredded cheese or seasoning blends, check the label for possible peanut or tree-nut cross-contact if you have a severe allergy.
For a dairy-free version, use a suitable dairy-free mozzarella and Parmesan alternative.
Tips for Perfect Zucchini Steaks
Choose large, firm zucchini so the slices are thick enough to roast without falling apart.
Don’t slice the zucchini too thin.
Pat the zucchini dry before seasoning to encourage better browning.
Leave space between the pieces on the baking sheet.
Freshly grated Parmesan gives the topping better flavor and browning.
Watch carefully during broiling because cheese can go from golden to burnt quickly.
For extra crispiness, place the zucchini under the broiler for the final minute or two.
Easy Variations
Spicy: Add extra red pepper flakes or a pinch of cayenne.
Mediterranean: Add crumbled feta, oregano, chopped parsley, and a squeeze of lemon.
Extra cheesy: Add a little provolone or cheddar along with the mozzarella.
Herb garlic: Add fresh basil, thyme, or rosemary to the garlic mixture.
Protein-rich meal: Serve alongside grilled chicken, salmon, shrimp, or beans.
Q&A
Q: Can I make zucchini steaks in an air fryer?
A: Yes. Air fry at 400°F (200°C) for about 8–12 minutes, depending on thickness. Add the cheese during the final 2–3 minutes.
Q: Why is my zucchini watery?
A: Zucchini naturally contains a lot of water. Avoid overcrowding the pan, pat the slices dry before cooking, and roast at a high temperature.
Q: Can I prepare these ahead of time?
A: You can slice and season the zucchini several hours ahead and refrigerate it. For the best texture, roast and cheese them shortly before serving.
Q: Can I use yellow squash instead?
A: Absolutely. Yellow summer squash works very well in the same recipe.
Q: Can I make this recipe without Parmesan?
A: Yes. Simply use extra mozzarella or another melting cheese.
Q: Are Cheesy Garlic Zucchini Steaks low-carb?
A: Yes. Zucchini is naturally low in carbohydrates, and this recipe contains no flour or breadcrumbs.
Q: Can I make them gluten-free?
A: Yes. The basic ingredients are naturally gluten-free. Check packaged seasonings and cheeses if cross-contact is a concern.
Q: What should I serve with zucchini steaks?
A: They pair well with grilled chicken, steak, salmon, shrimp, roasted potatoes, rice, quinoa, or a fresh Mediterranean salad.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days.
Q: How do I reheat them?
A: Reheat in an oven or air fryer at 375–400°F (190–200°C) until warmed through. This helps the cheese become bubbly again.
Q: Can I freeze cheesy zucchini steaks?
A: Freezing isn’t recommended because zucchini can become soft and watery after thawing. They are best enjoyed fresh.
Q: Can I make them without garlic?
A: Yes. Omit the garlic and increase the Italian herbs, or use a little garlic-infused olive oil if preferred.
🧀 Serving Suggestion
Serve these hot and cheesy with a sprinkle of fresh parsley, extra Parmesan, and a squeeze of lemon. They’re especially delicious straight from the oven when the cheese is still bubbling!
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