Raclette cheese is famous for its nutty, creamy melt, and zucchini brings a mild, slightly sweet freshness that balances the cheese’s richness perfectly. This pairing works because the zucchini’s high moisture content and gentle flavor act as a counterpoint to the dense, savory raclette, creating a satisfying yet not overly heavy dish. Below are three simple ways to combine them, from a classic broiler dinner to a quick skillet meal and a hearty casserole.
Ingredients
- 1½ lb (680 g) zucchini (about 3 medium), sliced into ¼-inch (6 mm) rounds
- 12 oz (340 g) raclette cheese, rind removed and sliced or grated
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 tsp (5 g) salt
- ½ tsp (1 g) black pepper
- 1 tbsp (15 g) butter (for skillet version)
- 1 tbsp (15 ml) lemon juice (optional, for serving)
- 2 tbsp (8 g) fresh chives or parsley, chopped (for garnish)
Instructions
- Preheat your oven’s broiler (or a raclette grill) to high. If using a conventional oven, place a rack about 6 inches (15 cm) from the top heating element.
- In a large bowl, toss the zucchini slices with olive oil, minced garlic, salt, and pepper until evenly coated.
- Arrange the zucchini in a single layer on a baking sheet lined with parchment paper or aluminum foil. If you have a raclette grill, place the zucchini directly on the grill pans or a sheet tray.
- Broil the zucchini for 5–7 minutes, until they are just tender and have light char marks. They should not be fully cooked, as they will cook more under the cheese.
- Remove the baking sheet from the oven. If using a raclette grill, place the zucchini in the small pans.
- Top the zucchini evenly with the raclette cheese slices or grated cheese.
- Return to the broiler (or place the pans under the raclette grill’s heating element) for 3–5 minutes, until the cheese is melted, bubbly, and lightly browned in spots. Watch closely to prevent burning.
- Remove from heat, sprinkle with fresh chives or parsley, and a squeeze of lemon juice if desired. Serve hot.
Tips
- Slice zucchini uniformly: Even slices ensure even cooking. If some are thicker, they may remain crunchy while others turn mushy. Use a mandoline if you have one.
- Don’t skip salting: Zucchini releases water as it cooks. Salting before broiling helps draw out excess moisture, preventing a watery final dish. Pat the slices dry with paper towels after salting if they look very wet.
- Substitute cheese: If raclette is hard to find, use Gruyère, fontina, or a good melting Swiss cheese. These have a similar nutty flavor and melt well, though they may be slightly less creamy than raclette.
- Broiler watch: Broilers vary in intensity. Keep an eye on the cheese to avoid burning. If it browns too quickly, move the rack lower.
Serving Suggestions
Serve the raclette zucchini as a main dish with a simple green salad and crusty bread to soak up the melted cheese. It also works beautifully as a side to grilled steak, roasted chicken, or as part of a raclette party spread with boiled potatoes, cornichons, and pickled onions.
Variations
- Add protein: Layer thin slices of ham, prosciutto, or cooked bacon under the cheese for a heartier dish.
- Herb infusion: Mix fresh thyme, rosemary, or oregano into the zucchini before cooking for an earthy note.
- Spicy kick: Sprinkle red pepper flakes or a drizzle of hot honey over the melted cheese before serving.
- Skillet version: Sauté the zucchini in a large oven-safe skillet with 1 tbsp butter over medium-high heat for 5–7 minutes until golden. Top with cheese and broil as directed.
- Casserole: Layer the broiled zucchini and cheese in a baking dish, repeat, and bake at 375°F (190°C) for 15–20 minutes until hot and bubbly.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, place in a skillet over medium-low heat or in a 350°F (175°C) oven for 5–10 minutes, until warmed through. The cheese will re-melt, but the zucchini may soften further. Avoid microwaving, as it can make the zucchini rubbery.
Frequently Asked Questions
Can I use yellow squash instead of zucchini? Yes, yellow squash is a direct substitute with a similar moisture content and cooking time. The flavor is slightly milder, but it pairs just as well.
Do I need to peel the zucchini? No, the skin is edible and adds color and texture. If the skin is very thick or bitter, you can peel it partially, but it’s not necessary.
What if I don’t have a broiler? You can melt the cheese in a 400°F (200°C) oven for 5–7 minutes, or use a kitchen torch. Alternatively, use the skillet method: cover the skillet with a lid to trap heat and melt the cheese over low heat for 2–3 minutes.
Can I make this ahead of time? You can pre-slice the zucchini and store it in the fridge for up to a day. However, it’s best to assemble and broil just before serving, as the dish loses its crisp texture when reheated.
Is raclette cheese safe for pregnant women? Raclette is typically made from pasteurized milk, but check the label. If it’s unpasteurized, it may carry a risk of listeria; pregnant women should choose pasteurized versions and ensure the cheese is cooked until bubbling hot.
How do I prevent the zucchini from becoming too watery? Salting the zucchini and patting it dry before cooking is the best way. Also, avoid overcrowding the baking sheet, as steaming will release more moisture.
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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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