Best Cheesy Garlic Zucchini Steaks Recipe

Bunches of zucchini jamming up your crisper drawer? Need a delicious main at the vegetarian BBQ that isn’t a veggie burger? These cheesy garlic zucchini “steaks” are calling your name. Slathered with garlic oil and showered with mozzarella and Parmesan, this show-stopping vegetarian side might just upstage the actual steaks at the grill-out. Here’s all of my top tips that will guarantee success:

Scoring the zucchini:
While scoring is commonly used with meat, it’s also a great technique for vegetables as well. Here, scoring the zucchini creates lots of little edges that will get crisp when the zucchini is seared. It also helps the steaks to cook a little and allows them to more readily absorb all the flavor from the garlic oil (plus, it just looks cool). For the best results, use a sharp chef’s knife and keep the lines evenly spaced and as consistently deep as you can. If your cuts are uneven, the zucchini will cook unevenly.

Salting the zucchini:
Since zucchini is full of water, pre-salting the steaks before searing is key. Pre-salting draws out some of the zucchini’s moisture, making it easier to achieve a good sear in the pan; it also simultaneously enhances and concentrates its flavor. Make sure to completely dry the tops of the zucchini steaks before searing. Any leftover water droplets will sizzle and spit when they hit the pan, and the zucchini will end up steaming rather than searing.

The toppings:
The topping for these steaks is based on my favorite homemade cheesy garlic bread: super-garlicky olive oil, and mounds of mozzarella and grated Parmesan. Don’t skimp on the garlic: I know it seems like a lot, but zucchini is begging to be attacked with as much flavor as you can throw at it, so don’t be shy. And for the love of goodness, PLEASE use real Parmesan, not the stuff out of the can. These zucchini steaks are worth it.