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Benjamin

Grilled Cheesy Zucchini Steaks with Garlic Butter – Must-Try Recipe!

This Garlic Parmesan Zucchini Bake is a simple yet flavorful dish that transforms fresh zucchini into a cheesy, garlicky delight. Roasted with aromatic garlic, red pepper flakes, and olive oil, then topped with a golden layer of mozzarella and Parmesan, this dish is a perfect balance of light and indulgent. Whether served as a side or enjoyed as a main course, this recipe is a delicious way to bring out the best in zucchini.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Main Ingredients:
  • 2 medium zucchinis sliced into rounds
Aromatics & Seasonings:
  • 4 cloves garlic finely chopped or grated
  • ¼ teaspoon crushed red pepper flakes plus more for serving
  • Kosher salt to taste
  • 4 tablespoons extra-virgin olive oil divided
Cheese & Garnish:
  • 2 oz mozzarella cheese shredded (about ½ cup)
  • 1 oz Parmesan cheese finely shredded (about ½ cup)
  • 2 tablespoons fresh basil torn

Method
 

  1. Preheat the Oven: Set the oven to 400°F (200°C) and lightly grease a baking dish with 1 tablespoon of olive oil.
  2. Prepare the Zucchini: Slice the zucchinis into ¼-inch rounds and season with kosher salt. Let them sit for 10 minutes, then pat dry to remove excess moisture.
  3. Sauté the Garlic: In a skillet over medium heat, warm 2 tablespoons of olive oil. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Remove from heat.
  4. Assemble the Bake: Toss the zucchini slices with the garlic mixture and spread evenly in the baking dish. Drizzle with the remaining olive oil.
  5. Add Cheese: Sprinkle mozzarella and Parmesan cheese evenly over the zucchini.
  6. Bake to Perfection: Bake for 15-18 minutes, or until the cheese is golden and bubbly. For extra crispiness, broil for an additional 2 minutes.
  7. Garnish & Serve: Remove from the oven, sprinkle with fresh basil and extra red pepper flakes. Serve hot.

Notes

  • To prevent excess moisture, salt the zucchini and let it sit before baking.
  • For a crispier topping, use a mix of Parmesan and panko breadcrumbs.
  • This dish pairs well with grilled chicken, pasta, or a fresh salad.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain texture.

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