Cheesy Garlic Zucchini Steaks

Thick, hearty slabs of zucchini seasoned, seared, and topped with melty cheese and garlic butter.

Equipment

• Large skillet or grill pan (or baking sheet for oven method)
• Pastry brush
• Spatula
• Foil or lid for melting cheese

Ingredients

• 2 large zucchini (or 3 medium), cut into ¾–1 inch thick slabs
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ½ tsp dried Italian herbs
• Salt and black pepper to taste
• 3 tbsp butter, melted
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (plus more for garnish)
• 1 cup mozzarella, shredded
• ½ cup parmesan, freshly grated
• ¼ cup cheddar or provolone (optional, for extra melt)
• Red pepper flakes (optional topping)
• Fresh basil (optional topping)
• Balsamic glaze (optional topping)
• Lemon zest (optional topping)

Instructions

1. Slice zucchini into ¾–1 inch thick slabs. If zucchini is very large, scoop out some seeds to prevent sogginess.
2. Sprinkle both sides lightly with salt. Place on paper towels for 15 minutes to draw out excess moisture. Pat dry.
3. Brush both sides with olive oil. Sprinkle with garlic powder, onion powder, smoked paprika, Italian herbs, salt, and pepper.
4. In a small bowl, mix melted butter, minced garlic, and parsley. Set aside.
5. Heat a large skillet or grill pan over medium-high heat. Place zucchini slabs in a single layer (work in batches if needed). Sear 3–4 minutes per side until golden brown with grill marks.
6. Reduce heat to low. Brush the tops of the zucchini generously with garlic butter.
7. Sprinkle mozzarella and parmesan over each steak. Cover the pan with a lid or foil to trap heat and melt the cheese — about 2–3 minutes.
8. Once cheese is bubbly and melted, transfer to plates. Garnish with fresh parsley, red pepper flakes, or a drizzle of balsamic glaze.

Notes

Oven-Baked: Preheat oven to 425°F (220°C). Arrange seasoned zucchini on a lined baking sheet. Bake 15 minutes, flip, then bake 5 more minutes. Add garlic butter and cheese, then broil 2–3 minutes until melted. Air Fryer: Preheat to 400°F (204°C). Air fry seasoned zucchini 8 minutes, flipping halfway. Add garlic butter and cheese, then air fry 2–3 minutes more. Tips: Use thick cuts only (¾–1 inch) to avoid mushiness. Salt and drain to remove excess water. Use low-moisture mozzarella. Reheat in skillet or air fryer at 375°F for 5 minutes; avoid microwave.