Cheesy Garlic Zucchini Steaks: Ditch the Meat, Keep the Flavor!
A deliciously cheesy and garlicky twist on vegetarian cooking — these zucchini steaks are hearty, flavorful, and satisfying enough to rival real meat.
Equipment
- Skillet large enough to cook in batches
- Knife for slicing zucchini
- Cutting board
- Measuring spoons
- Spatula for flipping zucchini
Ingredients
- 2 large zucchini, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 0.25 cup grated Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- red pepper flakes (optional)
- fresh parsley, chopped (optional garnish)
Instructions
- Wash and dry zucchini. Cut off ends and slice into 1/2-inch thick rounds.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Add zucchini in a single layer. Cook for 3–4 minutes per side until tender and golden. Work in batches if needed.
- Sprinkle Parmesan, mozzarella, oregano, salt, pepper, and optional red pepper flakes over the cooked zucchini.
- Cover skillet and cook 2–3 minutes until cheese melts. Optionally broil for 1–2 minutes instead. Watch to avoid burning.
- Remove from heat and garnish with chopped parsley if desired. Serve hot.
Notes
To make it vegan, swap out the Parmesan and mozzarella for vegan cheese. For a smoky finish, try grilling instead of pan-frying. Garnish with red pepper flakes or fresh herbs for extra flair.