Description
These Tender Cheesy Zucchini Steaks are thick slices of roasted zucchini topped with melty cheese and garlic for a low-carb, veggie-forward side dish that’s easy, comforting, and full of flavor.
Ingredients
- 2–3 large zucchini, sliced lengthwise into ½-inch thick steaks
- 2 tbsp olive oil or melted butter
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: 1 tsp Italian seasoning, ¼ tsp red pepper flakes, chopped fresh parsley for garnish
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Place zucchini steaks on the prepared sheet and brush with olive oil.
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Sprinkle with salt, pepper, and minced garlic.
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Roast for 15–18 minutes, until zucchini is just tender.
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Remove from the oven and top each steak with mozzarella, Parmesan, and optional Italian seasoning.
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Return to the oven and bake for 5–7 more minutes, or until cheese is melted and golden.
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Garnish with parsley or red pepper flakes and serve warm.
Notes
- Use zucchini about ½ inch thick for best texture—thin slices may become too soft.
- For extra flavor, add a slice of tomato or sautéed mushrooms before topping with cheese.
- Broil the last 1–2 minutes for a crispier cheese top.
- Great paired with grilled meats, pasta, or a side salad.
