Raclette and zucchini are a surprisingly perfect match: the nutty, molten raclette cheese clings to tender zucchini slices, while a quick broil adds a golden, bubbly crust. This dish works as a hearty side, a vegetarian main, or even a topping for crusty bread. It comes together in about 30 minutes, making it a practical weeknight dinner or a crowd-pleasing appetizer.
Ingredients
- 2 large zucchini (about 1 lb / 450 g total), sliced into 1/4-inch (6 mm) rounds
- 8 oz (225 g) raclette cheese, rind removed and sliced or shredded (about 2 cups)
- 2 tablespoons (30 ml) olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- 1 clove garlic, minced (optional)
- 1 tablespoon (15 g) butter, cut into small pieces (for dotting)
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking dish or a similar ovenproof skillet.
- In a large bowl, toss the zucchini slices with olive oil, salt, pepper, thyme, and minced garlic (if using). Make sure each slice is lightly coated.
- Arrange the zucchini slices in the prepared dish, overlapping them slightly in a single layer. If you have extra slices, you can make a second layer – that’s fine.
- Dot the zucchini with the butter pieces. This adds richness and helps the edges brown.
- Bake for 10 minutes, until the zucchini is just tender and starting to release some liquid. The slices should be slightly softened but not mushy.
- Remove the dish from the oven and switch the oven to broil (high).
- Evenly distribute the raclette cheese over the zucchini. It will melt quickly, so don’t worry about perfect coverage.
- Place the dish under the broiler, about 6 inches (15 cm) from the heat, and broil for 3–5 minutes, until the cheese is bubbly and golden brown in spots. Watch it carefully – broilers vary, and you don’t want it to burn.
- Remove from the oven and let rest for 2 minutes. Garnish with fresh herbs if desired, and serve hot.
Tips
- Substitutions: If you can’t find raclette, use a mix of Gruyère and mozzarella, or just fontina. The flavor will be slightly different but still deliciously melty.
- Don’t skip the salting: Zucchini has high water content. Salting it before baking (as in step 2) helps draw out moisture, preventing a watery final dish. If you have time, let the salted zucchini sit in a colander for 10 minutes, then pat dry.
- Slice evenly: Try to cut the zucchini into uniform 1/4-inch rounds so they cook evenly. A mandoline makes this easy.
- Common mistake: Overcooking the zucchini before broiling. You want it tender but still holding its shape, because it will continue to cook under the broiler.
Serving Suggestions
Serve this raclette zucchini bake as a side dish alongside grilled steak, roasted chicken, or a simple green salad. For a vegetarian main, pair it with crusty bread and a light tomato salad. It also makes a fantastic topping for toasted baguette slices – just spoon the cheesy zucchini over the bread and enjoy.
Variations
- Add protein: Layer thin slices of cooked ham or prosciutto between the zucchini and cheese for a heartier dish.
- Spice it up: Sprinkle with red pepper flakes or a pinch of smoked paprika before baking.
- Herb swap: Use rosemary or oregano instead of thyme for a different flavor profile.
- Make it a gratin: Add a breadcrumb topping (mix 1/2 cup breadcrumbs with 2 tablespoons melted butter) before broiling for extra crunch.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10–12 minutes, or until hot and bubbly. You can also microwave individual portions for 1–2 minutes, though the zucchini will be softer. For best texture, reheat in the oven rather than the microwave.
Frequently Asked Questions
Can I use yellow squash instead of zucchini? Yes, yellow squash works just as well. It has a similar texture and flavor, so you can substitute it 1:1.
Do I need to peel the zucchini? No, the skin is edible and adds color and nutrients. Leave it on.
Can I make this ahead of time? You can assemble the dish (without the cheese) up to a day ahead, cover, and refrigerate. When ready to bake, add the cheese and follow the instructions, adding a few extra minutes to the initial bake since the dish is cold.
What if I don’t have a broiler? If you don’t have a broiler, you can melt the cheese by baking at 425°F (220°C) for the last 5 minutes, or use a kitchen torch. The cheese will still melt, but it won’t get as browned.
Is raclette cheese very strong? Raclette has a distinctive, slightly nutty flavor that is not overly pungent. It’s milder than many other Alpine cheeses, making it approachable for most palates.
Can I use pre-shredded raclette? Yes, but pre-shredded cheese often contains anti-caking agents that can affect melting. For best results, buy a block and shred it yourself.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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