Raclette zucchini is a quick, one-pan weeknight dinner where tender zucchini slices are smothered in melted raclette cheese, a semi-hard Alpine cheese known for its nutty, savory flavor and excellent melting qualities. This dish works beautifully because the mild, slightly sweet zucchini provides the perfect canvas for the rich, creamy cheese, while a simple stovetop method keeps things fuss-free. It’s a satisfying vegetarian main or a decadent side that comes together in about 30 minutes.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 4 medium zucchini (about 1.5 lb / 680 g), sliced into 1/4-inch (6 mm) rounds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 8 oz (225 g) raclette cheese, rind removed and sliced or shredded
- 1 tablespoon (15 g) butter, cut into small pieces (optional)
- Fresh chives or parsley, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large (12-inch / 30 cm) oven-safe skillet over medium-high heat. Add the zucchini slices in a single layer (work in batches if needed) and sprinkle with salt, pepper, and garlic powder if using. Cook for 2–3 minutes per side, until golden brown and just tender. Transfer the cooked zucchini to a plate and repeat with the remaining slices.
- Preheat your oven’s broiler (grill) on high.
- Return all the cooked zucchini to the skillet, arranging them in an even layer. If you used a non-oven-safe skillet, transfer the zucchini to a baking dish.
- Scatter the raclette cheese evenly over the zucchini. Dot with the butter pieces if using.
- Place the skillet under the broiler, about 4–6 inches (10–15 cm) from the heat. Broil for 2–4 minutes, until the cheese is melted, bubbly, and lightly golden in spots. Watch closely to prevent burning.
- Remove from the oven, let rest for 1 minute, then garnish with fresh herbs if desired. Serve hot.
Tips
- Cheese substitute: If raclette is hard to find, use Gruyère, Emmental, or a good melting fontina. These have a similar nutty flavor and melt well, though they are slightly less creamy than raclette.
- Don’t overcook the zucchini: You want it tender but still holding its shape. Overcooking makes it mushy and watery, which will dilute the cheese sauce.
- Slice evenly: Try to cut the zucchini into uniform 1/4-inch rounds so they cook at the same rate. A mandoline makes this easy, but a sharp knife works fine.
- Pat dry if needed: If your zucchini is very watery, pat the slices dry with a paper towel before cooking to help them brown better.
Serving Suggestions
Serve this raclette zucchini as a main dish with a simple green salad and crusty bread to soak up any cheesy juices. It also works wonderfully as a side to grilled steak, roasted chicken, or alongside a charcuterie board. For a heartier meal, spoon it over boiled potatoes or polenta.
Variations
- Add protein: Toss in cooked bacon bits, diced ham, or sautéed mushrooms before adding the cheese.
- Spice it up: Sprinkle with red pepper flakes or smoked paprika along with the salt and pepper.
- Herb infusion: Add fresh thyme or rosemary sprigs to the skillet while cooking the zucchini, then remove them before broiling.
- Tomato addition: Layer thin slices of tomato over the zucchini before adding the cheese for extra freshness.
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 for 5–7 minutes, or microwave in 30-second bursts until hot. The cheese will not be as creamy as when fresh, but the flavor remains good. Avoid freezing, as the zucchini will become mushy.
Frequently Asked Questions
Can I use a regular skillet instead of an oven-safe one? Yes, simply transfer the cooked zucchini to a baking dish before adding the cheese and broiling.
What if I don’t have a broiler? You can melt the cheese by covering the skillet with a lid and cooking on low for 3–5 minutes, or bake in a 400°F (200°C) oven for 5–7 minutes until melted.
Can I make this dairy-free? Yes, use a dairy-free cheese alternative that melts well, such as a vegan mozzarella or cheddar. The flavor will differ, but it will still be delicious.
Is raclette cheese the same as the dish? Raclette is both the cheese and the traditional Swiss dish of melted cheese scraped over potatoes and vegetables. This recipe uses the cheese in a quicker, skillet-cooked format.
Can I prepare this ahead of time? You can cook the zucchini and assemble the dish up to a day in advance, then refrigerate. When ready to serve, add the cheese and broil as directed, adding a couple of extra minutes to ensure it’s heated through.
What if my zucchini releases too much water? After cooking, if there’s excess liquid in the skillet, drain it off before adding the cheese. This helps the cheese melt into a cohesive layer rather than a watery sauce.
Related
- Hua Lu Peking Duck Menu: Full Recipe Guide
- Thank You for Smoking: Smoked Pork Shoulder Recipe
- Smiley French Fries: Crispy Homemade Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).