Tender Cheesy Zucchini Steaks

Tender Cheesy Zucchini Steaks are a simple yet flavorful way to enjoy one of my favorite summer vegetables. Thick slices of zucchini are roasted until soft and golden, then topped with melted cheese and savory seasonings that turn this humble veggie into a satisfying side dish or even a light main course. It’s a quick recipe I love to make when fresh zucchini is overflowing from the garden.

Why You’ll Love This Recipe

I love how these zucchini steaks are hearty enough to feel like a main dish but still light and healthy. They’re low in carbs, packed with flavor, and the cheesy topping gives them just the right amount of richness. This dish is easy to make, customizable, and comes together with just a handful of ingredients. It’s also a great way for me to get picky eaters to enjoy vegetables—they never say no when cheese is involved.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large zucchini

• Olive oil

• Garlic powder

• Onion powder

• Italian seasoning

• Salt and black pepper

• Shredded mozzarella cheese

• Grated parmesan cheese

• Fresh parsley or basil for garnish (optional)

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. I slice the zucchini lengthwise into ½-inch thick “steaks” and place them on the baking sheet.

3. I brush each slice with olive oil and season generously with garlic powder, onion powder, Italian seasoning, salt, and pepper.

4. I roast the zucchini for about 15–18 minutes until tender and lightly golden.

5. I remove the tray from the oven and sprinkle mozzarella and parmesan over each steak.

6. I return them to the oven and bake for another 5–7 minutes, or until the cheese is melted and bubbly.

7. I garnish with chopped parsley or basil and serve warm.

Servings and timing

This recipe serves 4 as a side dish or 2 as a main. It takes about 10 minutes to prep and 25 minutes to cook, so I can have it on the table in under 35 minutes.

Variations

Sometimes I add a sprinkle of red pepper flakes for heat or drizzle a little balsamic glaze over the top for a sweet and tangy finish. I’ve also used different cheeses like provolone, gouda, or even a sharp white cheddar for a twist. If I want to make it a full meal, I top each zucchini steak with sliced grilled chicken or crumbled bacon before adding the cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven for about 10 minutes, or until warmed through and the cheese is bubbly again. The microwave works too, but I prefer the oven to keep the edges from getting soggy.

FAQs

Can I grill these instead of baking?

Yes. I grill the zucchini steaks over medium heat for about 3–4 minutes per side, then add cheese at the end and cover the grill to let it melt.

How thick should I cut the zucchini?

I slice them about ½ inch thick so they hold their shape but still cook through and become tender.

Can I make this recipe dairy-free?

Yes. I use dairy-free cheese shreds and make sure to brush the zucchini with extra olive oil for richness.

Do I need to peel the zucchini?

No. I leave the skin on—it helps the slices hold together and adds a nice texture.

What can I serve these with?

I serve them alongside grilled meats, pasta, or on their own with a fresh salad for a light, summer meal.

Conclusion

Tender Cheesy Zucchini Steaks are one of my favorite ways to make the most of garden zucchini. They’re quick, delicious, and full of comforting flavor with just the right amount of cheese. Whether I serve them as a side or a light main, they always hit the spot and disappear fast from the table.