Keto Cheesy Garlic Zucchini Steaks
Prep Time
10 minutes
Cook Time
15–20 minutes
Total Time
25–30 minutes
Servings
4
Ingredients
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2 large zucchini
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2 tbsp olive oil (or melted butter)
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3–4 cloves garlic, minced
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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½ tsp Italian seasoning or dried oregano
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½ tsp garlic powder (optional, for extra flavor)
Cheese Topping
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¾ cup shredded mozzarella
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¼ cup grated parmesan
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Optional: ½ cup shredded cheddar or provolone for stronger flavor
Optional Garnishes
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Fresh parsley or basil, finely chopped
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Red pepper flakes (optional, not spicy unless you add a lot)
Instructions
1. Prepare the Zucchini
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Wash and dry the zucchini.
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Slice each zucchini lengthwise into thick “steaks”, about ½–¾ inch thick.
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Pat dry with paper towels to remove excess moisture.
2. Season
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In a small bowl, mix olive oil, minced garlic, salt, pepper, Italian seasoning, and garlic powder.
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Brush both sides of the zucchini steaks generously with the garlic oil mixture.
3. Cook the Zucchini (Choose One Method)
Oven Method (Recommended)
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Preheat oven to 425°F (220°C).
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Line a baking sheet with parchment paper.
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Arrange zucchini steaks in a single layer.
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Roast for 10–12 minutes, flipping once halfway.
Pan Method
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Heat a large skillet over medium heat.
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Cook zucchini steaks for 3–4 minutes per side until lightly golden.
4. Add Cheese
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Remove zucchini from heat or oven.
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Sprinkle mozzarella evenly over each steak.
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Top with parmesan (and optional cheddar/provolone).
5. Melt and Brown the Cheese
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Return to oven and bake for 5–8 minutes, until cheese is fully melted.
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For browning, broil for 1–2 minutes, watching closely to avoid burning.
6. Garnish and Serve
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Rest for 2 minutes before serving.
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Garnish with fresh herbs or red pepper flakes if desired.
Nutrition (Approximate per Serving)
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Calories: ~190
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Fat: ~14 g
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Protein: ~9 g
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Net Carbs: ~3–4 g
Tips for Best Results
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Thick slices prevent soggy zucchini.
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Patting dry is crucial for good browning.
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For extra crisp edges, finish under the broiler.
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Serve immediately; cheese softens as it cools.
