Cheesy Garlic Zucchini Steaks
Thick zucchini slices brushed with garlicky herb butter, roasted until tender, and topped with melted mozzarella and golden parmesan. A fast, low-carb, vegetarian dish that works as a side or a light main course.
Equipment
- 1 Baking Sheet lined with parchment paper or foil
- 1 Chef's Knife for slicing zucchini evenly
- 1 Small Mixing Bowl for garlic butter mixture
- 1 Pastry Brush or spoon for spreading garlic butter
- 1 Cheese Grater optional but recommended for fresh parmesan
Ingredients
Main Ingredients
- 2 medium zucchini sliced lengthwise into thick planks
- 2 tablespoons olive oil for roasting
- 3 cloves garlic freshly minced
- 2 tablespoons butter softened
Cheese Topping
- 1 cup shredded mozzarella cheese freshly grated for best melt
- 1/4 cup parmesan cheese freshly grated
Seasonings
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- salt and black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
- Wash and dry the zucchini thoroughly. Pat each one completely dry with paper towels to prevent sogginess during roasting.
- Slice each zucchini lengthwise into thick planks, about half an inch to three-quarters of an inch thick.
- Score the surface of each slice in a crosshatch pattern using a knife. This helps the garlic butter soak in deeper for more flavor.
- Mix softened butter, minced garlic, Italian seasoning, salt, and pepper in a small bowl until well combined.
- Brush each zucchini slice generously with the garlic butter mixture on both sides using a pastry brush or spoon.
- Arrange the slices in a single layer on your prepared baking sheet. Do not overlap them so they roast evenly.
- Roast in the preheated oven for 15 minutes until the zucchini starts to soften and the edges turn golden.
- Remove the pan from the oven and top each slice with shredded mozzarella and a sprinkle of parmesan cheese.
- Broil for 3 to 4 minutes until the cheese is melted, bubbly, and golden on top. Watch closely to prevent burning.
- Garnish with fresh chopped parsley and a pinch of red pepper flakes before serving immediately.
Notes
Pat zucchini completely dry before cooking to avoid sogginess. Score the surface for deeper flavor absorption. Use freshly grated cheese for the best melt. Do not skip the broil step for a golden, bubbly cheese topping. Avoid freezing cooked zucchini steaks as the texture suffers significantly after thawing.