Keto Cheesy Garlic Zucchini Steaks

Prep Time

10 minutes

Cook Time

15–20 minutes

Total Time

25–30 minutes

Servings

4

Ingredients

• 2 large zucchini

• 2 tbsp olive oil (or melted butter)

• 3–4 cloves garlic, minced

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• ½ tsp Italian seasoning or dried oregano

• ½ tsp garlic powder (optional, for extra flavor)

Cheese Topping

• ¾ cup shredded mozzarella

• ¼ cup grated parmesan

• Optional: ½ cup shredded cheddar or provolone for stronger flavor

Optional Garnishes

• Fresh parsley or basil, finely chopped

• Red pepper flakes (optional, not spicy unless you add a lot)

Instructions

1. Prepare the Zucchini

• Wash and dry the zucchini.

• Slice each zucchini lengthwise into thick “steaks”, about ½–¾ inch thick.

• Pat dry with paper towels to remove excess moisture.

2. Season

• In a small bowl, mix olive oil, minced garlic, salt, pepper, Italian seasoning, and garlic powder.

• Brush both sides of the zucchini steaks generously with the garlic oil mixture.

3. Cook the Zucchini (Choose One Method)

Oven Method (Recommended)

• Preheat oven to 425°F (220°C).

• Line a baking sheet with parchment paper.

• Arrange zucchini steaks in a single layer.

• Roast for 10–12 minutes, flipping once halfway.

Pan Method

• Heat a large skillet over medium heat.

• Cook zucchini steaks for 3–4 minutes per side until lightly golden.

4. Add Cheese

• Remove zucchini from heat or oven.

• Sprinkle mozzarella evenly over each steak.

• Top with parmesan (and optional cheddar/provolone).

5. Melt and Brown the Cheese

• Return to oven and bake for 5–8 minutes, until cheese is fully melted.

• For browning, broil for 1–2 minutes, watching closely to avoid burning.

6. Garnish and Serve

• Rest for 2 minutes before serving.

• Garnish with fresh herbs or red pepper flakes if desired.

Nutrition (Approximate per Serving)

• Calories: ~190

• Fat: ~14 g

• Protein: ~9 g

• Net Carbs: ~3–4 g

Tips for Best Results

• Thick slices prevent soggy zucchini.

• Patting dry is crucial for good browning.

• For extra crisp edges, finish under the broiler.

• Serve immediately; cheese softens as it cools.