A Royale Zucchini Recipe with Cheese

Know what pairs well with wine? Cheese. Today’s simple recipe from Sauced may not contain an alcohol component. However, this ooey-gooey, delicious zucchini recipe is the perfect accompaniment to any meal; including, but not limited to: my Chicken Bacon Wine Skillet recipe, posted previously. Click the “Blog” option on my site to view the recipe for that saucy entree, and more.

This zucchini casserole-esque dish is considered to be a low carb side, but don’t let that fool you— it is cheese-tastically scrumptious. My husband and I are past our low carb diet days, but this recipe keeps hanging on, like a red wine stain on a white cotton dress. This cheese-filled zucchini recipe pairs well with red and white meats, in addition to red and white wines.

Remember Cheese, Rodney’s kid brother?

Have you ever asked yourself, Why do we pair wine with cheese? If so, get ready, because I have researched the science behind this practice, and I am about to go Bill Nye on this blog!

Most scientists agree that our taste buds are capable of distinguishing seven different types of taste. These are: salty, sour, sweet, astringent, bitter, pungent, and savory (sometimes referred to as: “umami”). Many food scientists (Um, can I be a food scientist when I grow up?) believe that foods/beverages that sit on opposite ends of the taste spectrum enhance one another’s characteristics, resulting in a taste sensation that is more desirable overall.

In addition, cheese is often high in fat and provides a creamy texture on the tongue, temporarily coating some of your taste buds. Studies have shown that the acidity and/or sweetness of wine can cut through this savory coating, resulting in a heightened taste experience. The cheese and wine work together, in a symbiotic relationship, enhancing the flavor of both. Now that’s science!

This cheesy zucchini recipe can be cooked in a casserole dish or pie plate. However, I prefer to bake it in the oven (or even on the grill) in an iron skillet or grill pan. If you have cooked with zucchini before, you know that it can be a relatively wet vegetable, which can result in a soggy dish. By using an iron skillet or grill-safe pan, you will allow the zucchini to dry out a bit while baking, resulting in a crispy, almost pizza-like dish.

Cheeeese! Didn’t we lock you in a dumpster one time?

You can use a variety of shredded cheese(s) for this zucchini dish, or just stick with your favorite. My typical faves for this recipe are a blend of mozzarella, Parmesan, and sharp cheddar. However, I have substituted and/or added Swiss, a nice Mexican blend, and even Pepper Jack cheese, in the past. To be honest, it just depends on what is already opened and waiting in the deli meat/cheese drawer of my fridge.

Easy Cheesy Zucchini Recipe

Ingredients for Easy Cheesy Zucchini:

• 1-2 large zucchini, washed and thinly sliced
• 1/2 c diced green onion
• 1-2 Tbsp EVOO (Extra Virgin Olive Oil)
• 1 Tbsp minced garlic
• 2 c shredded cheese (mozzarella, cheddar, Parmesan, and/or Swiss)
• 1/2 tsp smoked paprika (can substitute regular paprika)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme

Instructions for Easy Cheesy Zucchini:

• Preheat oven to 425 degrees Fahrenheit.
• Pour the EVOO into skillet or casserole dish. Add the minced garlic. Using the back of a large spoon, spread the EVOO and garlic around the base of the skillet or dish, ensuring it is covered from edge to edge.
• Place thinly sliced zucchini in dish, barely overlapping, creating a solid layer of zucchini slices. Sprinkle zucchini with paprika, pepper, garlic powder, onion powder, and dried thyme. (See image below.)

• Sprinkle a generous amount of shredded cheese on top of the seasoned zucchini.

• Top with diced green onion and bake at 425 F, for 20-30 minutes, until the cheese melts and begins to bubble and brown. If desired, you can broil the Easy Cheesy Zucchini recipe on low for the last 2-5 minutes, until cheese reaches the desired level of browning.

• Let cool on wire rack for 5 minutes before serving. I often use a pizza cutter to slice and serve this dish.

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