After being diagnosed with IC (interstitial cystitis), finding something to eat that I enjoy is becoming quite an ordeal. Everyone says, “just adjust your recipes”, but that can be easier said than done. Hence, I shall post recipes that are IC friendly, that have been adapted or have been found online to share with others. I hope you like the recipes as much as I do. :)
Thursday, July 31, 2025
Cheesy Garlic Zucchini Steaks – A Flavor-Packed Low-Carb Side
Looking for a delicious way to use up that summer zucchini? These Cheesy Garlic Zucchini Steaks are thick-cut, herb-seasoned, and topped with melty cheese for a simple yet satisfying dish. Baked to tender perfection, they make a great low-carb side, a vegetarian main, or a creative way to bring more vegetables to the table without sacrificing flavor.
This dish is fast, fuss-free, and packed with flavor. Slicing zucchini into thick “steaks” gives them a satisfying bite and allows the seasoning to cling perfectly. A touch of garlic, olive oil, and herbs brings depth, while the cheesy topping gives it that craveable, savory finish. You can also keep it dairy-free by using your favorite vegan cheese.
These Cheesy Garlic Zucchini Steaks are a fast, flavorful way to get more veggies on your plate without sacrificing flavor. Whether you’re looking for a side dish to complement your dinner or a satisfying vegetarian option, this recipe delivers every time. From msn.com.
Cheesy Garlic Zucchini Steaks – A Flavor-Packed Low-Carb Side
Ingredients:
4 medium zucchinis, sliced into thick steaks (lengthwise or into thick rounds)
2 tablespoons olive oil
2 garlic cloves, minced
½ cup vegan cheese shreds or regular mozzarella, cheddar, or parmesan (if tolerated)
½ teaspoon dried oregano
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Directions:
1. Preheat Oven
• Preheat to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prep the Zucchini
• Slice the zucchini into thick steaks—either lengthwise or thick diagonal cuts.
• Arrange on the prepared baking sheet.
• Drizzle with olive oil and top with minced garlic, oregano, salt, and pepper.
3. Bake
• Roast in the oven for 20–25 minutes, until the zucchini is fork-tender.
4. Add Cheese and Finish Baking
• Remove from oven and sprinkle with your choice of vegan or regular cheese.
• Return to oven for 5–7 more minutes, until cheese is melted and bubbly.
5. Garnish and Serve
• Top with chopped fresh basil or parsley.
• Serve warm as a side, light main, or veggie platter centerpiece.
*Tips for Success
• Don’t overbake in the first stage—zucchini should be tender, not mushy.
• Let cheese brown slightly on top for maximum flavor.
• For easy cleanup, use parchment or a silicone baking mat.
• Make it a full meal by serving with quinoa, rice, or crusty bread.
*Storage and Leftovers
• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Warm in the oven or air fryer to re-crisp the cheese.
• Freeze: Not recommended—zucchini loses texture when frozen.
Labels:
Sides
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