Cheesy Garlic Zucchini Steaks
Creamy, garlicky, and irresistibly cheesy — these Cheesy Garlic Zucchini Steaks are the kind of simple comfort food that feels special even on a weeknight.
Servings: 4 servings
Equipment
- Grill or Grill Pan
- Mixing Bowl
Ingredients
Zucchini
- 4 large Zucchini, sliced into 3/4-inch thick rounds
Olive Oil
- 2 tablespoons Olive oil, for brushing
Garlic
- 3 cloves Garlic, minced
Cheese
- 1 cup Shredded mozzarella cheese
- 1/4 cup Grated Parmesan cheese
Oregano
- 1/2 teaspoon Dried oregano
Seasoning
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Preheat your grill or a grill pan over medium-high heat. Make sure it’s hot so you get nice sear marks without overcooking the zucchini.
- Brush both sides of each zucchini slice with olive oil and season with salt and pepper. Use enough oil to lightly coat so the cheese adheres later.
- Grill the zucchini slices for about 3-4 minutes on each side, or until they are tender and have grill marks. Don’t overcrowd the pan — work in batches if needed.
- In a small bowl, mix the minced garlic, mozzarella cheese, Parmesan cheese, and dried oregano. Stir until evenly combined.
- Once the zucchini is grilled, top each slice generously with the cheese mixture. Pack the cheese on so it melts into a thick layer.
- Close the grill lid or cover the grill pan and cook for an additional 1-2 minutes, or until the cheese is melted and bubbly. Watch carefully so the cheese doesn’t burn.
- Garnish with chopped parsley before serving. Serve hot for the best texture.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven on a baking sheet for 8-10 minutes to regain crispness and melt the cheese.