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Garden-fresh zucchini and bubbling cheese make these zucchini steaks a highlight of any weeknight meal or dinner party spread. The simple steps turn ordinary squash into a showstopping vegetarian main that even the most committed carnivores at my table have come back for. With fragrant garlic oil and a golden finish, this recipe is proof that vegetables can be the star attraction.
I whipped these up for a friend who swore off green vegetables and ended up sending her home with leftovers. Now she asks for my zucchini steaks as soon as summer hits.
Essential Ingredients
- Fresh zucchini Choose medium squash with glossy skin that feel heavy for their size. This way you get just the right amount of flesh and fewer seeds
- Fresh garlic Go with plump cloves since older garlic can turn bitter as it cooks
- Quality olive oil Use your best bottle cold-pressed and fruity for flavor that stands out
- Mozzarella Freshly grated melts smoother and browns better than anything in a bag
- Parmesan Select a wedge for grating so you get richer saltier flavor and avoid pre-grated fillers
- Fresh basil Look for leaves that are vibrant and not wilting
- Red pepper flakes Just a pinch wakes up the other flavors without making things spicy
Step-by-Step Instructions
- Initial Preparation
- Begin by running a knife in a gentle crosshatch over the cut surface of your zucchini halves. Sprinkle the scored sides with plenty of kosher salt and let them sit on a rack or towel for fifteen minutes. This rest pulls out water and gives your finished steaks a meaty dense texture that will hold up under the cheese.
- Garlic Oil Creation
- While the zucchini sweats mince fresh garlic to a fine texture. Warm olive oil in a pan just until it shimmers. Add the garlic and a light pinch of red pepper flakes letting them bubble for one to two minutes. You want a fragrant oil and tender garlic pieces but avoid letting anything brown. Remove from the heat and let the oil sit.
- Perfect Searing
- After fifteen minutes pat the zucchini dry so no moisture remains. Heat a large skillet until it is quite hot. Place each zucchini cut-side down into the pan and let them sear undisturbed for about three minutes or until a deep golden crust develops.
- Baking Process
- Arrange the zucchini steaks on a lined sheet tray cut side facing up. Spoon the garlic oil into each scored crevice. Bake in a hot oven at four hundred twenty five degrees Fahrenheit for eight to ten minutes. The zucchini should yield when pierced with a fork but not collapse.
- Cheese Finishing
- Top each steak with a generous layer of mozzarella and a dusting of parmesan. Move the tray to the broiler and watch as the cheese melts and starts to bubble. Pull the baking sheet out once the cheese is spotted gold and very melty.
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My personal favorite touch is fresh basil. Whenever I bring this dish to the table it reminds me of my grandmother’s kitchen and how she insisted herbs go on last to stay fragrant and green. She always said the crosshatch was the trick that makes a zucchini dish truly Italian.
Storage Tips
Allow leftovers to cool completely before placing them in an airtight container. Refrigerate for up to two days. Reheat uncovered in a toaster oven or skillet so the crust stays crisp instead of soggy.
Ingredient Substitutions
Try provolone or fontina in place of mozzarella for a richer taste. If you prefer a different herb use chopped parsley or oregano in place of basil. For a vegan version use dairy free cheese shreds and skip the parmesan.
Serving Suggestions
Serve your zucchini steaks on a bed of warm marinara or pesto for a main course presentation. They also make a great side to grilled chicken or fish. For a full vegetarian meal offer them with rice or quinoa salad.
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A Little History
Zucchini is a classic vegetable in Italian summer kitchens where cooks often go out of their way to highlight its gentle flavor. This steak method borrows from the tradition of turning humble produce into something worthy of the main plate using little more than good cheese and olive oil.
Recipe FAQs
- → Why score the zucchini?
Scoring creates small pockets that absorb flavors better and help achieve a more satisfying texture when cooked.
- → Can this be prepared ahead of time?
Yes, you can score the zucchini and prepare the garlic oil up to 4 hours in advance, keeping them covered in the fridge.
- → Why is the zucchini salted first?
Salting draws out excess moisture, which enhances caramelization and results in a firmer texture after cooking.
- → What sides pair well with this dish?
Serve with rice, quinoa, or a fresh salad to balance flavors and textures for a well-rounded meal.
- → Can other cheeses be used?
Absolutely, varieties like provolone or fontina work well as they melt nicely and complement the zucchini’s flavor.