Cheesy Garlic Zucchini Steaks
Make Cheesy Garlic Zucchini Steaks your new favorite side dish. The zucchini steaks cooks easily on the Blackstone Griddle with flavor and simple spices.
Servings: 4
Calories: 334kcal
Ingredients
- 4 large zucchini
- 4 tablespoons butter melted
- 1 Tablespoon Minced Garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 2 tablespoons fresh parsley chopped
Instructions
- Cut zucchini lengthwise into 1/2-inch thick slices. Pat dry with paper towels.
- In a small bowl, combine melted butter, minced garlic, and Italian seasoning. Season zucchini slices on both sides with salt and pepper.
- Preheat Blackstone to medium heat. Once hot, brush surface lightly with oil.
- Place the zucchini slices on the griddle and brush half of the garlic butter mixture over the top. Cook for 4-5 minutes until the edges begin to soften and the bottom is golden brown.
- Flip the zucchini slices, brush with the remaining garlic butter, and top each slice with mozzarella and Parmesan cheese.
- Cover with a dome lid, if available, and cook for 3-4 minutes until the cheese is melted and the zucchini is tender but still holds its shape.
- Transfer to a serving platter and garnish with fresh parsley.
- Serve warm and enjoy!
Notes
Choose large, firm zucchini for best "steak" cuts.
Don't cut thinner than 1/2 inch to prevent overcooking.
Refrigerate any leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 334kcal | Carbohydrates: 9g | Protein: 18g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 1140mg | Potassium: 599mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1348IU | Vitamin C: 39mg | Calcium: 411mg | Iron: 1mg
