Cheesy Garlic Zucchini Steaks

Tell me you’ve got five zucchinis in the fridge and don’t make me guess why—summer farmers’ market success story, overly enthusiastic gardening, or someone trying to convince you to be healthy. Whatever the crime, we’re going to turn those flat, green cylinders into cheesy, garlicky “steaks” that demand applause and require almost no patience.

Why This Recipe Is Awesome

This works because zucchini is basically blank culinary canvas that craves salt, fat, and heat. A quick salt-and-rest step removes excess water so you don’t end up with soggy mush, and a fast sear gives the edges a caramelized bite while the center stays tender. Piled with a garlicky, cheesy topping that melts and browns, these feel indulgent without being fussy—perfect for weeknights, a casual side, or pretending you made something impressive for guests.

Ingredients You’ll Need

• 3–4 medium zucchini (about 1½–2 lbs) — pick firm ones, not the soft, overgrown beasts
• 2 tbsp olive oil + 1 tbsp butter (optional but makes the crust happier)
• 3 garlic cloves, minced — be generous
• ¼ cup grated Parmesan — salty backbone
• ¾ cup shredded mozzarella (or provolone) — for melt factor
• 2 tbsp panko breadcrumbs — optional for crunch
• 1 tsp lemon zest or 1 tbsp lemon juice — brightens everything
• 1 tsp dried oregano or 1 tbsp chopped fresh parsley — herb charm
• Salt and black pepper to taste
• Pinch of red pepper flakes — if you like a little kick

Step-by-Step Instructions

1. Step 1

   Slice the zucchini on the bias into ½-inch to ¾-inch “steaks.” Scatter slices on a tray, sprinkle lightly with salt, and let them sit for 10 minutes to sweat out moisture; then blot with paper towels. While they sweat, mix the minced garlic, olive oil, butter (if using), lemon zest, Parmesan, mozzarella, panko, oregano, pepper, and red pepper flakes in a bowl — you want a spreadable, slightly sticky mixture that will cling to the zucchini.

2. Step 2

   Heat a large skillet (cast iron is ideal) over medium-high heat. Add a thin film of oil, then sear the zucchini slices 2–3 minutes per side until golden and slightly softened. Spoon the cheese-garlic mixture over each slice, reduce heat to medium-low, cover briefly to encourage melting for about 1–2 minutes, then transfer the skillet to a preheated broiler for 1–2 minutes to brown the topping; or finish under a broiler on a rimmed pan until bubbly and golden. Serve hot with a squeeze of lemon and a sprinkle of fresh herbs.

Common Mistakes to Avoid

Skipping the salting step is like inviting sogginess to the party—zucchini holds water and will weep in the pan if you don’t coax it out. Crowd the pan and you’ll steam rather than sear; do it in batches. Overbrowning the garlic mixture is a classic: garlic goes from fragrant to bitter fast, so keep the heat moderate and watch closely under the broiler. Finally, don’t slice too thin or they’ll shrivel; too thick and they take forever to tenderize.

Alternatives & Substitutions

Out of mozzarella? Swap in fontina, Gruyère, or a mix of sharp cheddar and a melting cheese for different personalities—Parmesan is non-negotiable for that umami boost, though you can halve it if you’re worried about salt. No panko? Use crushed crackers or omit for a softer topping. Want vegan? Use vegan shredded cheese and skip the butter; nutritional yeast plus a little mashed roasted garlic adds depth. Grill the slices instead of searing for a smoky note, or roast halves on a sheet pan at 425°F until tender, then add the topping and broil briefly.

FAQ

Question 1?

Can I make this ahead? Yes — you can prepare and salt the slices, and mix the topping a day ahead. Keep them separately refrigerated; assemble and broil just before serving so the cheese stays melty and the zucchini doesn’t get soggy.

Question 2?

What if my zucchini is huge and seedy? If it’s very large, scoop out the seeds and use the firmer flesh near the skin so the slices aren’t waterlogged. For ginormous squash, cut into thicker rounds and increase sear time a touch to get them tender without burning the topping.

Question 3?

Can this be a main dish? Absolutely — pile them onto a grain bowl, serve with roasted chickpeas or a simple tomato salad, or top with a fried egg for brunch. They’re satisfying, lighter than a steak but still feel like a proper centerpiece.

Final Thoughts

There’s something joyfully lazy about turning a humble vegetable into a cheesy, garlicky treat with minimal fuss and maximum payoff. This recipe is forgiving: tweak cheeses, toss in herbs you like, grill instead of sear, and treat timing like a guideline, not a law. If you’ve ever felt guilty about a bumper crop of zucchini, consider this your delicious penance. Try it next time you want something quick, tasty, and impressively low-effort — and tell your garden thank you.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.