Go Back

Cheesy Garlic Zucchini Steaks

Cheesy garlic zucchini steaks with thick grill marks and a garlicky crust, topped with melted mozzarella and parmesan. Cut-side down grilling deepens char while the cheese finishes in the closed-lid heat for a melty finish.
Print Recipe Pin Recipe
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
  

Cheesy garlic zucchini steaks
  • 4 large zucchini Halved lengthwise to create thick steaks.
  • 4 tbsp olive oil
  • 5 garlic Minced (5 cloves).
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 cup mozzarella cheese Shredded.
  • 0.25 cup parmesan cheese Grated (about 1/4 cup).
  • 2 tbsp fresh parsley Chopped.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the garlic oil
  1. Mix olive oil with garlic, Italian seasoning, smoked paprika, salt, and black pepper until evenly combined.
  2. Set the garlic oil mixture aside so it can lightly flavor the zucchini while you prep the grill and steaks.
Score, brush, and grill
  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.
  3. Preheat the grill to medium-high and oil the grates.
  4. Grill cut-side down for 5–6 minutes without moving until deep grill marks form.
  5. Flip the zucchini and grill skin-side down for 3–4 minutes.
  6. Flip back cut-side up, scatter mozzarella and parmesan over each steak, and close the grill lid.
  7. Heat for 1–2 minutes until the cheese melts and looks glossy at the edges.
Finish
  1. Garnish with fresh parsley and serve immediately.

Notes

For best char, grill the zucchini without moving during the first 5–6 minutes and keep the grill at medium-high. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a hot skillet or grill briefly so the top cheese warms (avoid microwaving for too long). Freezing isn’t recommended since zucchini texture softens. For a dairy-light option, use a lactose-reduced mozzarella and a smaller amount of parmesan (still shred for best melt).