Description
These oven-roasted zucchini steaks are brushed with garlic butter and topped with melty mozzarella and Parmesan — a low-carb, keto-friendly side dish packed with flavor.
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)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Brush zucchini steaks on both sides with olive oil; season with salt and pepper.
Arrange on the baking sheet in a single layer. Roast for 15–18 minutes, until just tender.
Meanwhile, stir minced garlic into the melted butter.
Remove zucchini from the oven. Brush with garlic butter, then top with mozzarella, Parmesan, and Italian seasoning.
Broil for 2–3 minutes, until cheese is bubbly and golden.
Garnish with fresh parsley and serve warm.
Notes
Use cheddar or a cheese blend for added flavor.
Add red pepper flakes to the garlic butter for spice.
Top with crumbled bacon or pesto for extra richness.
Works well as a low-carb pizza base too.
Grill zucchini steaks first for extra char and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Vegetarian
- Method: Roasted, Broiled
- Cuisine: American
