Cheesy Garlic Zucchini

This crunchy cheese and garlic squash dish turns boring zucchini into a knockout plant-based meal that'll win over any meat lover. Cutting little squares into the flesh makes perfect spots for soaking up tasty goodness while the mix of garlicky oil and gooey cheese creates an amazing savory outer layer.

I stumbled onto this idea one summer when our backyard gave us way too many zucchinis. After trying tons of different recipes, this one quickly became the family's top pick that we now cook all year long.

What You'll Need

• Medium zucchini: grab firm ones without spots for the best look and bite
• Kosher salt: pulls water out of the zucchini to boost flavor and help it brown better
• Garlic: fresh minced cloves create the tasty base of this dish
• Crushed red pepper flakes: brings a gentle kick that works well with the rich cheese
• Extra virgin olive oil: pick a nice one since you'll really taste it
• Mozzarella: gives you that awesome stretchy cheese pull everyone loves
• Parmesan: adds a nutty flavor kick that makes the zucchini taste even better
• Fresh basil: adds a fresh pop of flavor at the end

Steps For Amazing Cheesy Garlic Zucchini

Cut patterns in the zucchini:

Split each zucchini down the middle to make four pieces. Take a sharp knife and cut crisscross lines about ¼ inch deep into the flesh. These cuts aren't just for looks they let all the good flavors soak in and add nice texture. Sprinkle lots of kosher salt on top and let them sit for 15 minutes so extra water comes out for better browning.

Make your flavor oil:

Slowly heat up the chopped garlic and pepper flakes in olive oil over medium heat until they smell amazing but don't turn brown about 1-2 minutes. This gets all the garlic flavor into the oil without any harsh raw taste. Pour it into a bowl for later.

Brown the zucchini:

Wipe the zucchini completely dry with paper towels or you won't get that nice brown crust. Heat some olive oil in the same pan and put the zucchini cut side down. Cook until they turn a rich golden color about 2-3 minutes. This browning step adds tons of flavor and makes them look great.

Finish in the oven:

Brush the cut sides with plenty of your garlic oil making sure it gets into all those little squares you cut. Bake until you can easily stick a fork in them then cover with both kinds of cheese. Broil until the cheese gets bubbly with some tasty brown spots. This two-step cooking makes sure your zucchini has the perfect softness.

Add final touches:

Move them to a serving plate scatter some torn basil leaves on top and add more pepper flakes if you want. Eat them right away while the cheese is still all melty and hot.

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Garlic really makes this dish special. I found out that taking time to soak the oil with garlic instead of just throwing raw garlic on the zucchini creates an amazing flavor difference. My nonna always told me good Italian food starts with properly cooked garlic and this recipe totally backs that up.

Prep Ahead Tricks

You can get a head start on these zucchini pieces which makes them great for dinner parties. Cut score salt and dry the zucchini up to 24 hours early and keep them covered in the fridge. The garlic oil can also be made ahead and stored in the refrigerator for about three days. When you're ready to eat just brown bake and broil as the recipe says. Once prepped the whole thing takes just minutes to finish.

What To Eat With It

These zucchini pieces work as a filling veggie main dish but they also taste amazing with other Italian foods. Try them next to some grilled chicken a simple pasta dish or crusty bread for sopping up all that yummy oil and melted cheese. For a complete vegetarian meal add a basic tomato salad and some tasty olives. Everything goes great with both red or white wines especially Italian types like Sangiovese or Pinot Grigio.

Easy Substitutions

This recipe works with whatever you've got in your kitchen. Yellow summer squash can replace zucchini with no problem. If you can't do dairy swap the cheese for some nutritional yeast and breadcrumbs mixed with herbs and olive oil. You can jazz up the garlic oil with other herbs like thyme or rosemary for different flavors. Want something heartier? Top with seasoned breadcrumbs or chopped nuts before broiling to add some crunch.

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Keeping Leftovers Fresh

While these taste best right after cooking you can keep them in a sealed container in the fridge for about 2 days. To warm them back up put them on a baking sheet in a 350°F oven for around 10 minutes. Don't use the microwave or you'll end up with soggy zucchini and weird rubbery cheese. They won't be quite as good as fresh but they'll still taste pretty delicious. Don't try freezing them though zucchini holds too much water and will turn mushy.

Frequently Asked Questions

→ What stops zucchini from getting mushy?

Salting and scoring the zucchini pulls out extra water. Dry before cooking for a better bite.

→ Can I swap the cheeses?

Sure! Try cheddar, gruyere, or any melt-friendly cheese for a new twist.

→ How do I score zucchini easily?

Cut shallow lines diagonally with a sharp knife, then turn and repeat for a criss-cross look.

→ How do I make it spicier?

Use more pepper flakes or toss in a pinch of cayenne for extra heat.

→ Can I prep this in advance?

You can prep the zucchini ahead, but cooking it fresh ensures the best flavor and texture.