Zucchini has a high water content, which helps it stay juicy even under high heat. When grilled properly, the outside develops a slightly crisp, charred texture while the inside becomes soft and almost buttery.
Zucchini, with its satisfying crunch and refreshing juiciness, how do you usually enjoy it? For many people, it plays a supporting role, tossed into grilled vegetable platters or simmered into soups. It’s reliable, versatile, and healthy, but rarely the main attraction.
This time, we’re changing that.
In this recipe, zucchini takes center stage. By slicing it thick and grilling it like a steak, you can transform this humble vegetable into a bold, flavorful dish that’s smoky, tender, and deeply satisfying. Whether you’re looking for a light main course or a standout side dish, this Grilled Zucchini Steak will surprise you.
Slice the zucchini in half and make criss-cross cuts on the surface.
Sprinkle salt on the surface and let it sit for about 10 minutes to remove excess moisture.
Add olive oil to a frying pan and sauté sliced garlic to infuse the oil with its aroma.
Remove the garlic, then use the infused olive oil to sear the zucchini on the surface.
Once it starts to brown, add butter to the pan.
Spoon the melted butter over the zucchini, coating it evenly.
Remove from the pan, plate the zucchini, and finish by sprinkling Parmesan cheese on top. Enjoy!
