Zucchini steaks are a hearty, easy side with delicious crispy, pan-fried flavor.
Pan-fried zucchini are marinated in a soy garlic sauce and cooked in a single pan until the edges are crispy for a vegetarian side with a meaty bite.
Holly’s Seared Highlights
- Flavor: Mild, nutty zucchini gets a flavor upgrade with an umami soy and garlic marinade.
- Skill Level: Minimal prep and ready in 10 minutes, anyone can make plant-based zucchini steaks.
- Technique: Cross-hatch cutting the zucchini allows the marinade to soak into every bite.
- For Serving: Grilled portobello mushrooms are an excellent addition to zucchini steaks.
Essential Ingredients
- Zucchini: Choose firm zucchini squashes that are free from any soft spots. Extra-large zucchini sometimes have tough skins, so they can be peeled before using if necessary. Feel free to use yellow squash for a color pop.
- Marinade: This marinade has a delicious umami flavor that are just enhanced by the pan-frying process.
Zucchini Steak Switch-Up
- This recipe is perfect for matching the flavors to the menu. Try a zesty Italian blend or a simple garlic herb seasoning. Feel free to add a few red pepper flakes or cayenne for some heat.
- Balsamic vinegar adds depth of flavor, but you can also use red wine vinegar or a low-sodium, low-carb soy sauce.
Zucchini Steak Secrets
- A grill pan will make deliciously caramelized grill marks on zucchini steaks.
- If you can’t find smoked paprika, swap out the olive oil for melted bacon drippings for a smoky flavor.
- Use up that bounty of garden zukes and double the recipe to use in recipes all week long.
Reheat & Repeat
Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat in the microwave, in the air fryer, or under the broiler with an extra sprinkle of salt to brighten the flavors. Freezing isn’t recommended, but you can chop up these veggie steaks and use them for a zucchini frittata or toss them into a hearty hamburger vegetable soup.
More Zucchini Recipes
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Zucchini Steaks
Equipment
Ingredients
- 2 medium zucchini
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon soy sauce
- 1 clove garlic minced
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
- *fresh chopped parsley, grated Parmesan, or kosher salt for garnish optional
Instructions
- Cut each zucchini in half lengthwise. Using a sharp knife, score the cut side of each half in a shallow crosshatch pattern—be careful not to cut all the way through.
- In a shallow dish or tray, whisk together olive oil, balsamic vinegar, soy sauce, garlic, smoked paprika, and black pepper.
- Place zucchini halves cut-side down in the marinade. Let sit for 15–30 minutes.
- Heat a large skillet or grill pan over medium-high heat. Place zucchini cut-side down and cook undisturbed for 4–6 minutes, or until golden and caramelized. Flip and cook the skin side for 3–5 minutes, or just until tender.
- Garnish with a sprinkle of parsley, Parmesan cheese, or kosher salt if desired. Serve warm as a main or side.
Notes
- Use a grill pan for beautiful caramelized grill marks on zucchini steaks.
- No smoked paprika? Swap olive oil for melted bacon drippings to add smoky flavor.
- Got lots of garden zucchini? Double the recipe and enjoy them in meals all week.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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