Name: Keto Cheesy Garlic Zucchini Steaks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large zucchini, sliced lengthwise into ½-inch “steaks”; 2 tablespoons olive oil; Salt and pepper, to taste; 2 tablespoons unsalted butter, melted; 2 cloves garlic, minced; 1 cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; 1 teaspoon dried Italian seasoning; Fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

I love how this dish transforms humble zucchini into something rich and indulgent. The garlic butter adds bold flavor, while the bubbly cheese brings that irresistible comfort food feel. It’s quick to make, easy to customize, and fits perfectly into a low-carb lifestyle without feeling like a compromise.

ingredients

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

2 large zucchini, sliced lengthwise into ½-inch “steaks”
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons unsalted butter, melted
2 cloves garlic, minced
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
Fresh parsley, chopped (for garnish)

directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I brush the zucchini steaks on both sides with olive oil, then season with salt and pepper.
I arrange them in a single layer on the baking sheet and roast for 15–18 minutes, until just tender.
Meanwhile, I stir the minced garlic into the melted butter.
Once the zucchini is out of the oven, I brush each piece with the garlic butter, then top with mozzarella, Parmesan, and a sprinkle of Italian seasoning.
I return the zucchini to the oven and broil for 2–3 minutes, just until the cheese is bubbly and golden.
I finish with a sprinkle of chopped parsley and serve warm.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories per serving: 220 kcal

Variations

Sometimes I use sharp cheddar or a blend of cheeses for more bite. For a spicy version, I add a pinch of red pepper flakes to the garlic butter. I’ve also topped these with chopped cooked bacon or a dollop of pesto for an extra layer of flavor. They even work as a base for mini low-carb pizzas.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or toaster oven at 375°F to keep the texture from getting too soft. The microwave works, but the zucchini may lose its firmness.

FAQs

Can I make these ahead of time?

Yes, I roast the zucchini and prep the garlic butter and cheese in advance. Then I assemble and broil just before serving.

What kind of zucchini should I use?

I go for large, firm zucchini to get wide, even steaks that hold up well in the oven.

Can I grill these instead of roasting?

Absolutely. I grill the zucchini steaks for 3–4 minutes per side, then transfer them to a baking sheet, add toppings, and broil to melt the cheese.

Are these really keto?

Yes—zucchini is low in carbs, and all the other ingredients (cheese, garlic, butter) are naturally keto-friendly.

Can I use squash instead of zucchini?

Totally. Yellow squash works the same way, and I sometimes use a mix of both for color.

Conclusion

Keto Cheesy Garlic Zucchini Steaks are one of those recipes I keep coming back to. They’re quick, delicious, and flexible enough to serve alongside almost anything—or shine all on their own. When I’m craving something cheesy, garlicky, and comforting but want to stay low-carb, this dish always hits the mark.