Pin it
I've found these melt-in-your-mouth zucchini cheese steaks and they're my newest way to make summer squash shine. I can't get enough of their soft texture and comforting flavor that gets everyone excited at dinnertime. This has quickly become my go-to trick for gluten-free light meals when it's hot outside. The way the melty cheese works with the fresh zucchini makes something straightforward yet incredibly tasty.
What you'll love about these tasty zucchini steaks
The way we prep zucchini here works wonders. With just a few easy steps, this veggie turns into something indulgent that works as a main dish or side. What I find especially good is how the fresh basil mingles with the gooey cheese, giving you comfort food that still feels light enough for summer eating.
What you'll need to make them
I always grab two nice medium zucchinis and slice them lengthwise to make four steaks. I score the flesh with little cuts so all the flavors can sink in. Garlic plays a big part in my cooking, so I use four cloves chopped up small. A bit of red pepper flakes gives everything a nice kick. Good olive oil makes all the difference, and I use about four tablespoons. For cheese, I mix shredded mozzarella with parmesan for something both melty and flavorful. Fresh basil tops it all off with that wonderful aroma.
How to make them step by step
I start by slicing my zucchinis lengthwise and scoring the flesh. A sprinkle of salt helps them release water for about 15 minutes. While waiting, I warm up my garlic and pepper flakes in oil over low heat in a pan. After I've patted the zucchinis dry, I brown the flesh side in a bit of olive oil. The magic happens when I brush them with my garlic oil and bake them at 220°C. Once they're tender, I cover them with both cheeses and pop them under the broiler until they get that beautiful golden crust.
Tips for the best results
You really need to pat the zucchinis dry after salting them. I change the amount of pepper flakes depending on who's eating. Don't skip the broiling step at the end, as it makes the cheese get that irresistible crispy top.
What to serve with them
These zucchini steaks taste amazing with a crisp green salad or some crusty bread on the side. I often pair them with grilled chicken or fish too, as they add freshness and richness to your plate.
Pin it
Storing and warming up leftovers
Any extras will keep for three days in a sealed container in the fridge. When it's time to eat them again, I warm them up in the oven at 175°C just until they're heated through. I try not to cook them too long so they stay nice and tender.
Frequently Asked Questions
- → How do I keep zucchini from being watery?
- Make sure to salt them beforehand to draw out water, and pat them dry with paper towels before cooking.
- → Can I prep this ahead of time?
- You can prep the zucchini and stop before the oven step. Add the cheese and bake right before serving.
- → What cheeses can I swap in?
- For mozzarella, try gruyere or emmental. Pecorino romano works great instead of parmesan!
- → What’s the best way to serve these patties?
- Pair them with a green salad or quinoa. For a heartier meal, serve them alongside whole-grain pasta.
- → Are they better hot or cold?
- They’re best fresh out of the oven when the cheese is gooey and the zucchini is tender.