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Cheesy Garlic Zucchini Steaks

Cheesy garlic zucchini steaks are thick grilled zucchini steaks with deeply charred edges and a garlicky crust. Cut-side down grilling creates prominent grill marks, then mozzarella and parmesan melt on top for a savory BBQ zucchini finish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 292
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 large zucchini Halved lengthwise to create thick steaks.
olive oil
  • 4 tbsp olive oil
garlic oil mixture
  • 5 garlic, minced Minced cloves.
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • salt and black pepper to taste
cheese topping
  • 1 cup mozzarella cheese, shredded
  • 0.25 cup parmesan cheese, grated Use about 1/4 cup.
garnish
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 grill

Method
 

Make the garlic oil
  1. Mix olive oil with minced garlic, Italian seasoning, smoked paprika, and salt and black pepper to taste. Stir until the oil is evenly seasoned.
Prep the zucchini steaks
  1. Score the cut surface of each zucchini steak in a crosshatch pattern without cutting through the skin. Make shallow cuts so the zucchini holds together on the grill.
  2. Brush the garlic oil mixture generously into the crosshatch cuts and over the entire cut surface. Use enough to coat the exposed flesh for a flavorful crust.
Grill and melt the cheese
  1. Preheat the grill to medium-high and oil the grates. Heat until the grill is hot enough to form marks immediately.
  2. Grill zucchini cut-side down for 5–6 minutes without moving, until deep grill marks form. The cut surface should look charred and glossy.
  3. Flip the zucchini skin-side down and grill for 3–4 minutes. Continue cooking until the skin is lightly browned and the zucchini is tender.
  4. Flip back to cut-side up and scatter mozzarella and parmesan over each steak. Distribute cheese so it covers the crosshatch surface.
  5. Close the grill lid and heat for 1–2 minutes until the cheese melts. Look for bubbling and a melted, lightly browned top.
Serve
  1. Garnish with fresh parsley and serve immediately. Finish each steak right after melting for the best texture.

Notes

Pro tip: oil the grill grates well and avoid moving the zucchini during the first cook so the char develops and the steaks hold their shape. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a hot grill pan or in a skillet over medium heat until warmed through. Freezing is not recommended because zucchini turns watery after thawing. For a dairy-light option, use part-skim mozzarella and a smaller amount of parmesan.