Cheesy Garlic Zucchini Steaks

Tender oven-roasted zucchini steaks brushed with fragrant garlic, olive oil, and oregano, then topped with melted mozzarella and savory Parmesan. These easy baked zucchini steaks develop lightly golden edges and a bubbly cheese topping, making them a delicious low-carb side dish, vegetarian appetizer, or light meal.

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Course: Appetizer, Low-Carb Dish, Side Dish, Vegetarian Lunch

Cuisine: American, Mediterranean-Inspired

Keyword: Baked Zucchini Steaks, Cheesy Baked Zucchini, Cheesy Garlic Zucchini Steaks, Crispy Cheese Zucchini, Easy Zucchini Side Dish, Garlic Mozzarella Zucchini, Garlic Parmesan Zucchini Steaks, Low Carb Zucchini Recipe, Oven Roasted Zucchini Steaks, Roasted Zucchini with Mozzarella, Vegetarian Zucchini Appetizer, Zucchini Parmesan Steaks

Calories: 260kcal

Equipment

Oven
Large baking sheet
Oven-safe parchment paper, optional
Sharp kitchen knife
cutting board
small mixing bowl
Pastry brush
Measuring cups and spoons
Paper towels
Spoon or small whisk
Wide spatula
serving platter
Airtight storage containers

Ingredients

4 medium zucchinis, sliced lengthwise into thick steaks
3 tbsp olive oil
4 cloves garlic, finely minced
1 tsp dried oregano
0.5 tsp salt
0.5 tsp ground black pepper
1 cup low-moisture mozzarella cheese, shredded
0.25 cup Parmesan cheese, grated
1 tbsp fresh basil, chopped, or a few fresh oregano leaves, for garnish

Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper rated for that temperature or lightly grease it. If planning to broil, use a broiler-safe baking sheet without parchment.
Wash 4 medium zucchinis, trim the ends, and cut lengthwise into thick steaks approximately 1/2 to 3/4 inch thick.
Pat zucchini steaks thoroughly dry with paper towels to remove excess surface moisture.
Arrange zucchini in a single layer on the baking sheet, leaving space between pieces.
In a small bowl, stir together 3 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper.
Brush both sides of each zucchini steak evenly with the garlic-herb olive oil mixture.
Roast in the preheated oven for approximately 15 to 18 minutes until the zucchini begins to soften and develop lightly golden edges.
Remove baking sheet from the oven and sprinkle 1 cup shredded low-moisture mozzarella and 1/4 cup grated Parmesan evenly over the zucchini steaks.
Return zucchini to the oven for another 5 to 7 minutes until cheese melts and becomes bubbly. Optionally broil 1 to 2 minutes for additional browning using broiler-safe cookware without parchment, watching constantly.
Remove from the oven, rest for approximately 2 minutes, garnish with 1 tablespoon chopped fresh basil or fresh oregano leaves, and serve warm.

Notes

Prep time: 10 minutes. Cook time: approximately 20 to 27 minutes. Total time: approximately 30 to 37 minutes. Oven temperature: 400°F (200°C). Servings: 4. Yield: approximately 8 zucchini steaks, depending on vegetable size and cutting method. Ingredients: 4 medium zucchinis cut lengthwise into thick 1/2- to 3/4-inch steaks, 3 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 cup shredded low-moisture mozzarella, 1/4 cup grated Parmesan, and approximately 1 tablespoon chopped fresh basil or several fresh oregano leaves for garnish. Preheat the oven to 400°F (200°C). Prepare a large baking sheet with temperature-rated parchment or a light coating of oil. If broiling, use broiler-safe cookware without parchment paper. Wash zucchini, trim ends, and cut lengthwise into thick steaks. Pat dry thoroughly to remove excess surface moisture. Arrange in a single layer with space between pieces. Mix olive oil, minced garlic, dried oregano, salt, and pepper. Brush the mixture evenly over both sides of the zucchini steaks. Roast approximately 15 to 18 minutes until the zucchini begins to soften and develop lightly golden edges. Remove from the oven and distribute mozzarella and Parmesan evenly over the tops. Return to the oven for approximately 5 to 7 minutes until the cheese melts and becomes bubbly. For additional browning, broil for approximately 1 to 2 minutes only with broiler-safe cookware and no parchment paper, watching closely to avoid burning. Rest approximately 2 minutes. Garnish with fresh basil or oregano and serve warm. The zucchini centers remain tender rather than crunchy because zucchini contains substantial moisture. For the best surface texture, choose medium zucchini, pat dry, avoid overcrowding, and add cheese only after initial roasting. Optional variations include crushed red pepper flakes, smoked paprika, lemon zest, provolone instead of mozzarella, or fresh parsley. These variations are not included in nutrition estimates. Serve with grilled chicken, baked fish, roasted meat, pasta, fresh salad, or marinara sauce. Serving accompaniments are not included in nutrition estimates. Refrigerate cooked leftovers promptly in airtight containers at 40°F (4°C) or colder for 3 to 4 days. Reheat in a 375°F (190°C) oven or air fryer until thoroughly heated. Freezing is not recommended because zucchini may become watery after thawing. Nutrition values are estimates per serving based on 4 servings using medium zucchini, full measured olive oil, low-moisture mozzarella, and Parmesan. Actual values vary with zucchini size, cheese brand, olive oil consumption, and portion size.

Nutrition