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Cheesy Garlic Zucchini Steaks

Cheesy Garlic Zucchini Steaks are thick zucchini grilled cut-side down until deeply charred, then topped with melted mozzarella and parmesan. The garlicky crust forms in the crosshatch cuts for steak-like edges and a melty, savory finish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Garlic Zucchini Steaks
  • 4 zucchini Large zucchini, halved lengthwise to create thick steaks.
  • 4 tbsp olive oil Used to make the garlic oil and brush the zucchini.
  • 5 cloves garlic Minced.
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 1 cup mozzarella cheese Shredded.
  • 0.25 cup parmesan cheese Grated.
  • 2 tbsp fresh parsley Chopped for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Make the garlic oil and prep the zucchini
  1. Mix olive oil with garlic, Italian seasoning, smoked paprika, salt, and black pepper until evenly combined. Visual cue: the mixture looks speckled with herbs and spices.
  2. Score the cut surface of each zucchini steak in a crosshatch pattern without cutting through the skin. Visual cue: shallow crisscross lines show on the cut face only.
  3. Brush the garlic oil mixture generously into the crosshatch cuts and over the entire cut surface. Visual cue: the cut side looks glossy and well coated.
Grill and melt the cheese
  1. Preheat the grill to medium-high and oil the grates. Visual cue: grates look slick and ready for immediate searing.
  2. Grill zucchini cut-side down for 5–6 minutes without moving, until deep grill marks form. Visual cue: charred streaks appear and the surface looks caramelized.
  3. Flip the steaks and grill skin-side down for 3–4 minutes. Visual cue: the skin side darkens slightly and the zucchini softens.
  4. Flip back cut-side up, scatter mozzarella and parmesan over each steak, close the grill lid, and heat for 1–2 minutes until cheese melts. Visual cue: cheese turns fully glossy and flows over the crosshatch edges.
  5. Garnish with fresh parsley and serve immediately. Visual cue: parsley is freshly bright and lightly speckled on top.

Notes

For extra char, pat the zucchini dry before oiling and keep the grill lid closed during the melting step. Store leftovers in the fridge up to 3 days; reheat gently in a skillet over medium-low until warmed and cheese loosens. Freezing isn’t recommended due to texture changes. For a lighter option, use part-skim mozzarella and reduce parmesan slightly while keeping the garlic-oil crust the same.