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Cheesy Garlic Zucchini Steaks

Cheesy garlic zucchini steaks are thick grilled zucchini topped with melted mozzarella and parmesan. Score the cut surface for a garlicky crust, then grill until deeply charred for a steak-like bite.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 large zucchini Halved lengthwise to create thick steaks.
garlic oil
  • 4 tbsp olive oil
  • 5 garlic, minced Use 5 cloves.
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
cheese topping
  • 1 cup mozzarella cheese, shredded
  • 0.25 cup parmesan cheese, grated About 1/4 cup.
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 grill

Method
 

Make the garlicky oil
  1. Mix the olive oil with the minced garlic, Italian seasoning, smoked paprika, salt, and black pepper until evenly combined.
Score and coat zucchini steaks
  1. Score the cut surface of each zucchini steak in a crosshatch pattern without cutting through the skin.
  2. Brush the garlic oil mixture generously into the crosshatch cuts and over the entire cut surface.
Grill and melt cheese
  1. Preheat the grill to medium-high and oil the grates.
  2. Grill the zucchini cut-side down for 5–6 minutes without moving, until deep grill marks form.
  3. Flip the zucchini and grill skin-side down for 3–4 minutes.
  4. Flip back cut-side up, scatter the mozzarella and parmesan over each steak, and close the grill lid.
  5. Heat for 1–2 minutes until the cheese melts, watching for bubbling at the edges.
Finish
  1. Garnish with fresh parsley and serve immediately.

Notes

For the best char and melty topping, brush the oil into the crosshatch cuts right before grilling so the garlic crust forms quickly. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot grill or skillet until warmed through. Freezing is not recommended because zucchini softens and releases water. For a lower-dairy option, replace the mozzarella and parmesan with a dairy-free melting cheese blend sized to melt well.