Cheesy & Crispy Garlic Zucchini Steaks (High Protein, Low Carb)

Serves: 2–3

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Ingredients

• 2 medium zucchini
• 4 cloves garlic, finely chopped or grated
• Kosher salt, to taste
• Black pepper, to taste
• ½ cup finely shredded Parmesan (about 28 g)
• ½ cup low-fat mozzarella (adds protein + melt)
• ½ cup plain nonfat Greek yogurt (protein boost + garlic binder)
• 1 tsp olive oil or olive oil spray
• ½ tsp Italian seasoning
• Optional:
  • Red pepper flakes
  • Paprika
  • Fresh parsley or basil

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Instructions

1. Prep the Zucchini

1. Preheat oven to 425°F (220°C).
2. Slice zucchini lengthwise into thick “steaks” (about ½–¾ inch).
3. Lightly salt both sides and let sit 10 minutes to draw out moisture.
4. Pat dry very well with paper towels (important for crispiness).

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2. Garlic Cheese Protein Topping

1. In a bowl, mix:
   • Greek yogurt
   • Garlic
   • Parmesan
   • Mozzarella
   • Italian seasoning
   • Black pepper
2. Taste and adjust salt (Parmesan is salty).

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3. Assemble

1. Line a baking sheet with parchment.
2. Brush or spray zucchini lightly with olive oil.
3. Spread the cheesy garlic mixture evenly over each zucchini steak.

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4. Bake & Crisp

1. Bake for 18–22 minutes until zucchini is tender.
2. Switch oven to broil and broil 2–3 minutes until golden and crispy on top.
3. Remove and rest 2 minutes before serving.