This raclette zucchini dish layers tender, lightly browned zucchini with creamy, nutty raclette cheese for a simple yet satisfying meal. It works because the mild, slightly sweet flavor of zucchini is the perfect canvas for the bold, earthy taste of melted raclette, while a crispy breadcrumb topping adds texture. Originating from the Swiss Alps, raclette is traditionally melted and scraped over potatoes, but this baked version is an easy weeknight twist that brings the same cozy, cheesy comfort to your table.
Ingredients
- 4 medium zucchini (about 1 ½ lb / 680 g), sliced into ¼-inch (6 mm) rounds
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about ½ cup / 75 g)
- 2 cloves garlic, minced
- 8 oz (225 g) raclette cheese, rind removed and sliced or shredded
- ½ cup (50 g) panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon butter, melted
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish or a similar 2-quart (2 L) casserole dish.
- Place the zucchini slices in a colander and sprinkle with about 1 teaspoon of salt. Let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels or a clean kitchen towel.
- While the zucchini rests, heat the olive oil in a small skillet over medium heat. Add the onion and cook until soft and translucent, about 4-5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Remove from heat.
- In a small bowl, combine the panko breadcrumbs, Parmesan, melted butter, and thyme. Stir until the breadcrumbs are evenly coated with butter.
- Arrange half of the zucchini slices in the prepared baking dish, slightly overlapping. Spread the onion-garlic mixture over the zucchini. Top with half of the raclette cheese.
- Layer the remaining zucchini slices on top, then sprinkle with the remaining raclette cheese.
- Evenly scatter the breadcrumb mixture over the top of the dish.
- Bake for 25-30 minutes, until the cheese is melted and bubbly and the breadcrumbs are golden brown. If you want a deeper golden crust, you can broil for the last 1-2 minutes, watching closely to prevent burning.
- Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Tips
- Salting the zucchini is essential: This step prevents the dish from becoming watery. Don’t skip it, even if you’re in a hurry—it makes a big difference in texture.
- Cheese substitution: If you can’t find raclette, use a combination of Gruyère and fontina, or just Gruyère. The flavor will be slightly different but still deliciously melty and nutty.
- Slice evenly: Try to cut the zucchini into uniform ¼-inch (6 mm) rounds so they cook evenly. A mandoline makes this easy, but a sharp knife works fine.
- Don’t overbake: The dish is done when the cheese is bubbly and the top is golden. Overbaking will make the zucchini mushy. Keep an eye on it during the last few minutes.
Serving Suggestions
Serve this raclette zucchini dish as a main course with a simple green salad and crusty bread to soak up the cheesy juices. It also makes a fantastic side dish alongside grilled chicken, steak, or roasted salmon. For a heartier meal, pair it with boiled or roasted potatoes, which echo the traditional raclette experience.
Variations
- Add protein: Layer in some cooked, crumbled bacon or diced ham between the zucchini layers for a smoky, savory boost.
- Make it spicy: Add a pinch of red pepper flakes or a finely chopped fresh chili to the onion-garlic mixture for a touch of heat.
- Add more vegetables: Sautéed mushrooms or sliced bell peppers make excellent additions. Cook them with the onion or layer them raw—just make sure they are sliced thinly.
- Go gluten-free: Use gluten-free panko breadcrumbs or crushed gluten-free crackers instead of regular panko.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave or in a 350°F (175°C) oven for 10-15 minutes until heated through. The breadcrumbs will lose some of their crispness upon reheating, but the dish will still taste great. Freezing is not recommended, as the zucchini will become very soft and watery after thawing.
Frequently Asked Questions
Can I use yellow squash instead of zucchini? Yes, yellow squash works perfectly as a substitute. It has a similar texture and mild flavor, so you can use it in equal amounts.
Do I need to peel the zucchini? No, leave the skin on. It adds color, texture, and nutrients. Just wash the zucchini well before slicing.
What if I don’t have raclette cheese? As mentioned above, Gruyère or a mix of Gruyère and fontina are the best substitutes. You can also use a good melting cheese like mozzarella, but the flavor will be milder.
Can I prepare this dish ahead of time? Yes, you can assemble the entire dish (without the breadcrumb topping) up to a day in advance. Cover and refrigerate. When ready to bake, add the breadcrumb topping and increase the baking time by about 10 minutes, since you’ll be starting from a cold dish.
Why is my dish watery? This is usually because the zucchini wasn’t salted and drained properly, or because the dish was baked too long. Make sure you let the salted zucchini sit for the full 10 minutes and pat them thoroughly dry.
Is raclette cheese safe for pregnant women? Raclette cheese is typically made from pasteurized milk, but it’s always best to check the label. If it’s made from unpasteurized milk, it should be avoided during pregnancy. When in doubt, choose a cheese that is clearly labeled as pasteurized.
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