Cheese And Zucchini: Perfect Pairing For A Summer Dish

Zucchini is a versatile vegetable that can be cooked in many ways, but one of the most popular ways to cook it is by baking it with cheese. The best cheeses to use when baking zucchini are mozzarella, parmesan, cheddar, gruyere, and asiago. These cheeses add a creamy, nutty, or sharp flavour to the zucchini and make it a perfect side dish.

Mozzarella, Gruyere and Parmesan

Mozzarella, Gruyere, and Parmesan are excellent choices for cheese to pair with zucchini. Here are some ideas for how to use these cheeses with zucchini:

Mozzarella

Zucchini and mozzarella are a classic combination, as zucchini's mild flavour is a perfect complement to mozzarella's creamy, stretchy texture. Try this pairing in a zucchini bake, where zucchini is tossed with onion, tomatoes, herbs, spices, and olive oil, then baked in the oven until crisp. You can also try a zucchini gratin, where layers of zucchini are topped with a creamy, cheesy sauce.

Gruyere

Gruyere is a Swiss cheese with a slightly sweet and nutty flavour that pairs well with zucchini. Try using Gruyere in a zucchini gratin, where it adds a creamy, delicious flavour that blends well with other cheeses like mozzarella and Parmesan.

Parmesan

Parmesan is a salty, savoury cheese that can add a nice punch of flavour to zucchini dishes. Try sprinkling grated Parmesan over zucchini slices before baking them in the oven, or use it in a zucchini gratin for a nutty, savoury flavour.

Cheddar

A zucchini gratin is a simple dish to make, requiring only a few staple ingredients. It is a great side dish to serve with grilled meats and seafood, or even on its own with a loaf of crusty bread and a side salad.

To make a zucchini gratin with cheddar, you will need the following ingredients:

• Zucchini
• Cheddar cheese
• Mozzarella cheese
• Parmesan cheese
• Heavy whipping cream
• Flour
• Unsalted butter
• Salt
• Garlic powder

First, melt the butter in a small saucepan over medium heat. Then, whisk in the flour, salt, and pepper. Next, add in the whipping cream and stir for about two minutes until the mixture thickens. Finally, add in the Parmesan cheese.

Now it's time to assemble the gratin! Arrange half of the zucchini slices in a prepared baking dish, overlapping each other. Then, spread half of the sauce on top, followed by half of the mozzarella and Gruyere cheese. Repeat this process with another layer of zucchini and sauce.

Top the gratin with the remaining mozzarella and Parmesan cheese, and bake for about 25 minutes, or until the zucchini is fork-tender and the top is starting to brown.

Feel free to mix up the cheeses to your liking or to suit your preferences. You can also add spices like basil and oregano for an Italian twist, or cumin, chili powder, and paprika for a Mexican flair.

Enjoy your cheesy, zucchini goodness!

Baked

Ingredients:

• 2 large zucchinis, diced
• 1 cup grape tomatoes, halved
• 1 green bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon fresh cracked black pepper
• 1 cup grated mozzarella cheese
• 1 tablespoon parsley, for garnish
• 1/2 teaspoon crushed chilli pepper flakes, for garnish

Method:

• Preheat your oven to 375ºF (190ºC).
• In a baking dish, combine diced zucchini, bell pepper, chopped onions, grape tomatoes, Italian seasoning, garlic powder, and half the shredded mozzarella. Season with salt, fresh ground black pepper, and drizzle with olive oil. Stir together until the veggies are coated with cheese and the herbs are well-distributed.
• Bake in the oven, uncovered for about 20 minutes, or slightly longer. Pierce a piece of zucchini with a fork to be sure it’s mostly tender.
• When the zucchini is nearly cooked through, remove the baking from the oven and sprinkle over the remaining 1/2 cup of grated mozzarella. Put the dish back in the oven and bake for another 10 minutes, or until the cheese is melted and nicely browned and the zucchini is fully cooked.
• Sprinkle with fresh parsley and red chilli pepper flakes. Serve the baked zucchini and cheese immediately. Enjoy!

Tips:

• You can add a couple of tablespoons of grated parmesan to the zucchini if you like.
• You can use any cheese, or cheese blend you like!
• Use a combination of yellow squash and zucchini, to make the casserole more colourful!
• You can add a teaspoon of instant chicken stock to enhance the flavour of the baked vegetables.
• To avoid baked zucchini from getting soggy, lightly salt your diced zucchini on all sides, then place it on a thick layer of paper towels. Let the diced zucchini sit for 15 minutes, then flip them over and let them rest for another 15 minutes.

Crispy

This is a simple and quick recipe that can be made in 30 minutes. It is a perfect side dish to go with grilled chicken, pork chops, steak, shrimp, or salmon.

Ingredients:

• 2 large zucchinis, diced
• 1 cup grape tomatoes, halved
• 1 green bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon fresh cracked black pepper
• 1 cup grated mozzarella cheese
• 1 tablespoon parsley, for garnish
• 1/2 teaspoon crushed chili pepper flakes, for garnish

Method:

• Preheat your oven to 375ºF (190ºC).
• In a baking dish, combine diced zucchini, bell pepper, chopped onions, grape tomatoes, Italian seasoning, garlic powder, and half the shredded mozzarella.
• Season with salt, fresh ground black pepper, and drizzle with olive oil. Stir together until the veggies are coated with cheese and the herbs are well-distributed.
• Bake in the oven, uncovered, for about 20 minutes, or slightly longer. Pierce a piece of zucchini with a fork to ensure it’s mostly tender.
• When the zucchini is nearly cooked, remove the baking dish from the oven and sprinkle over the remaining cheese.
• Put the dish back in the oven and bake for another 10 minutes, or until the cheese is melted and browned and the zucchini is fully cooked.
• Sprinkle with fresh parsley and red chili pepper flakes. Serve immediately.

Tips:

• You can add a couple of tablespoons of grated parmesan to the zucchini if you like.
• You can use any cheese or cheese blend you like.
• Use a combination of yellow squash and zucchini to make the casserole more colourful.
• You can add a teaspoon of instant chicken stock to enhance the flavour.
• To prevent the zucchini from getting soggy, lightly salt the diced zucchini and let it sit for 15 minutes. Flip and let it rest for another 15 minutes. This will help draw out the water.

Variations:

• For a Mexican twist, season with cumin, chilli powder, and paprika.
• For an Italian twist, season with basil and oregano.
• For an extra kick, add jalapenos.
• For a fun twist, try French fried onions on top.

Storage:

This cheesy zucchini bake will keep well in the fridge for 2 days in an airtight container. Reheat in the oven or microwave.

Nutritional Information:

• Calories: 207
• Total Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Cholesterol: 40mg
• Sodium: 535mg
• Carbohydrates: 6g
• Fiber: 3g
• Sugar: 5g
• Protein: 14g

Gratin

A zucchini gratin is a great way to make a fancy side dish out of everyday vegetables. It is a baked dish with a creamy sauce and crunchy topping. This is a detailed recipe for a delicious zucchini gratin with cheese.

Ingredients:

• 1 cup panko bread crumbs
• 2 tablespoons grated parmesan cheese
• 6 tablespoons salted butter
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 ¼ cups whole milk
• 1 ½ cups grated firm cheese (Gruyère, sharp cheddar, aged havarti, mozzarella, or a mix)
• 1 tablespoon Dijon mustard
• ¼ teaspoon black pepper
• 2 pounds zucchini (about 6-8 small), sliced into 1/4-inch thick rounds
• Optional: 1 cup soft, fresh breadcrumbs, 4 slices of bacon, 1 tablespoon canola oil, 1 large onion, 1 teaspoon garlic, a pinch of nutmeg, and/or lemon zest

Method:

Preheat your oven to 400ºF. Lightly grease a 9-inch round or square casserole dish.

Place the panko bread crumbs, Parmesan cheese, and lemon zest in a medium bowl. Add a pinch of salt and stir to combine.

Melt the butter in a Dutch oven or large pot over medium heat. Remove 2 tablespoons of the butter and add it to the bread crumbs, along with 1 tablespoon of canola oil if desired. Stir to combine and set aside.

Add the shallot and garlic to the melted butter in the Dutch oven. Cook over medium heat, stirring occasionally, until softened (about 2 minutes). Sprinkle in the flour and stir constantly for 1 minute to cook out the floury taste.

Slowly pour in the milk, whisking constantly. Stir until no lumps remain and the flour is dissolved. Bring to a simmer over medium heat, stirring constantly.

Stir the cheese, Dijon mustard, salt, and pepper into the sauce. Keep stirring until the cheese is melted and the sauce is bubbling.

Add the zucchini rounds and toss to coat evenly. If there are rounds stuck together, gently separate them.

Scrape the mixture into the prepared dish and top with the bread crumb mixture. Bake for 30-35 minutes, until the top of the gratin is golden brown and it’s bubbling around the edges.

Let the gratin cool for 5-8 minutes before serving.

Tips:

• You can use any type of summer squash in this recipe. While zucchini and yellow squash are very similar, yellow squash tends to be a bit sweeter.
• If you want to add a touch of garlic flavour, add about 1 teaspoon of finely chopped garlic to the skillet along with the zucchini.
• For the topping, instead of using all cheddar, feel free to use a combination of cheddar and mozzarella cheese or another kind of melting cheese.
• If you want to reduce the wateriness of your zucchini gratin, sprinkle your freshly cut zucchini with salt and let it sit in a strainer. The salt will draw out the water. You can also sauté your zucchini before layering to reduce its moisture.

Frequently asked questions