Zucchini & Blue Cheese Bliss: Delicious Side Dish Recipes You’ll Love
Zucchini, that prolific summer squash, is often overlooked or relegated to the realm of zucchini bread. But its mild flavor and versatile texture make it a fantastic base for a variety of dishes, especially when paired with the bold and tangy character of blue cheese. This article dives deep into the delicious world of zucchini and blue cheese, offering a range of recipes, tips, and tricks to elevate this simple combination into a culinary masterpiece. Whether you’re looking for a quick weeknight side dish or an elegant appetizer for a dinner party, you’ll find inspiration here.
## Why Zucchini and Blue Cheese is a Match Made in Heaven
The magic of this pairing lies in the contrast. The delicate, slightly sweet flavor of zucchini acts as a blank canvas, allowing the sharp, salty, and sometimes pungent notes of blue cheese to truly shine. The creamy texture of melted or crumbled blue cheese also complements the crisp-tender texture of cooked zucchini beautifully. This contrast creates a satisfying and well-balanced flavor profile that is both comforting and exciting.
Furthermore, both ingredients are relatively healthy. Zucchini is low in calories and high in vitamins and minerals, while blue cheese, though higher in fat, provides calcium and beneficial probiotics. This combination allows you to indulge in a flavorful dish without feeling overly guilty.
## Getting Started: Choosing the Right Zucchini and Blue Cheese
### Selecting the Perfect Zucchini
* **Size Matters:** Smaller to medium-sized zucchinis (6-8 inches) tend to be more flavorful and have fewer seeds. Larger zucchinis can be watery and less tender.
* **Firmness:** Choose zucchinis that are firm to the touch, without any soft spots or bruises.
* **Skin:** The skin should be smooth, glossy, and free from blemishes. A slightly bumpy skin is generally fine, but avoid zucchinis with deep cuts or punctures.
* **Color:** While the color can vary from dark green to light green, ensure the color is even and vibrant.
### Navigating the World of Blue Cheese
Blue cheese is a diverse category, with variations in flavor, texture, and intensity. Here’s a brief guide to some popular options:
* **Gorgonzola (Italy):** Creamy, milder flavor with subtle nutty undertones. A good choice for those new to blue cheese.
* **Roquefort (France):** Made from sheep’s milk, Roquefort has a sharp, pungent flavor and a crumbly texture. One of the stronger blue cheeses.
* **Stilton (England):** Rich and creamy with a complex, earthy flavor. A classic blue cheese often enjoyed with port wine.
* **Danish Blue (Denmark):** Sharp, salty, and tangy. A widely available and affordable option.
* **Maytag Blue (USA):** Creamy and slightly peppery, with a tangy finish. A well-regarded American blue cheese.
**Choosing the Right Blue Cheese for Your Recipe:**
* For recipes where the blue cheese is melted or used in a sauce, a creamier blue cheese like Gorgonzola or a milder Stilton is a good choice. These cheeses melt smoothly and don’t overpower the other flavors.
* For recipes where the blue cheese is crumbled on top or used in a salad, a more assertive blue cheese like Roquefort or Danish Blue can add a bolder flavor. However, use these cheeses sparingly, as they can easily overwhelm the dish.
## Recipe Ideas: Zucchini and Blue Cheese in Action
Here are several recipes showcasing the versatility of zucchini and blue cheese, ranging from simple side dishes to more elaborate appetizers:
### 1. Simple Sautéed Zucchini with Blue Cheese Crumble
This recipe is perfect for a quick and easy weeknight side dish.
**Ingredients:**
* 2 medium zucchinis, thinly sliced
* 1 tablespoon olive oil
* 1 clove garlic, minced
* Salt and pepper to taste
* 2-4 ounces blue cheese, crumbled (Gorgonzola or a mild Stilton recommended)
* Optional: Fresh thyme or parsley for garnish
**Instructions:**
1. **Prepare the zucchini:** Wash and thinly slice the zucchinis into rounds or half-moons, about 1/4 inch thick.
2. **Sauté the garlic:** Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant, being careful not to burn it.
3. **Cook the zucchini:** Add the sliced zucchini to the skillet and cook for 5-7 minutes, or until tender-crisp, stirring occasionally. Season with salt and pepper to taste.
4. **Add the blue cheese:** Remove the skillet from the heat and sprinkle the crumbled blue cheese over the zucchini. Let it sit for a minute or two, allowing the cheese to soften slightly.
5. **Serve:** Garnish with fresh thyme or parsley, if desired, and serve immediately. The residual heat will slightly melt the cheese.
**Tips and Variations:**
* For a richer flavor, add a tablespoon of butter to the skillet along with the olive oil.
* Add a pinch of red pepper flakes for a touch of heat.
* Squeeze a lemon wedge over the zucchini before serving for a bright, acidic finish.
* Toast some pine nuts or walnuts and sprinkle them over the dish for added texture.
### 2. Grilled Zucchini with Blue Cheese and Balsamic Glaze
Grilling zucchini adds a smoky flavor that pairs beautifully with blue cheese and balsamic glaze.
**Ingredients:**
* 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
* 2 tablespoons olive oil
* Salt and pepper to taste
* 2-4 ounces blue cheese, crumbled (Roquefort or Danish Blue recommended, use sparingly)
* 2 tablespoons balsamic glaze
* Optional: Fresh basil leaves for garnish
**Instructions:**
1. **Prepare the zucchini:** Wash and slice the zucchinis lengthwise into thin planks.
2. **Season the zucchini:** Brush the zucchini planks with olive oil and season with salt and pepper.
3. **Grill the zucchini:** Preheat a grill to medium heat. Grill the zucchini planks for 2-3 minutes per side, or until tender and slightly charred.
4. **Assemble the dish:** Arrange the grilled zucchini planks on a serving platter. Sprinkle with crumbled blue cheese and drizzle with balsamic glaze.
5. **Serve:** Garnish with fresh basil leaves, if desired, and serve immediately.
**Tips and Variations:**
* If you don’t have a grill, you can use a grill pan on the stovetop or broil the zucchini in the oven.
* Marinate the zucchini in a mixture of olive oil, lemon juice, garlic, and herbs for 30 minutes before grilling for extra flavor.
* Add some toasted pecans or walnuts for a crunchy topping.
### 3. Zucchini and Blue Cheese Fritters
These fritters are a fun and flavorful appetizer or side dish.
**Ingredients:**
* 2 medium zucchinis, grated
* 1/2 teaspoon salt
* 1 large egg, lightly beaten
* 1/4 cup all-purpose flour
* 2 ounces blue cheese, crumbled (Gorgonzola or a mild Stilton recommended)
* 1 tablespoon chopped fresh chives or scallions
* Vegetable oil, for frying
* Optional: Sour cream or Greek yogurt for dipping
**Instructions:**
1. **Prepare the zucchini:** Grate the zucchinis using a box grater. Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 15-20 minutes to drain excess moisture. This step is crucial to prevent the fritters from being soggy.
2. **Squeeze out excess moisture:** After 15-20 minutes, squeeze the grated zucchini firmly with your hands to remove as much moisture as possible. You can also use a clean kitchen towel to wring out the moisture.
3. **Combine the ingredients:** In a bowl, combine the squeezed zucchini, beaten egg, flour, crumbled blue cheese, and chopped chives or scallions. Mix well.
4. **Fry the fritters:** Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the zucchini mixture into the skillet, being careful not to overcrowd it.
5. **Cook the fritters:** Cook the fritters for 2-3 minutes per side, or until golden brown and cooked through. Transfer the fritters to a paper towel-lined plate to drain excess oil.
6. **Serve:** Serve the zucchini and blue cheese fritters warm, with sour cream or Greek yogurt for dipping, if desired.
**Tips and Variations:**
* Add a pinch of garlic powder or onion powder to the batter for extra flavor.
* Substitute the all-purpose flour with gluten-free flour for a gluten-free version.
* Add some grated Parmesan cheese to the batter for a cheesy flavor boost.
* Serve the fritters with a spicy aioli or a sweet chili sauce for dipping.
### 4. Zucchini and Blue Cheese Quiche
A delightful quiche perfect for brunch, lunch, or a light dinner.
**Ingredients:**
* 1 pre-made pie crust (or homemade)
* 1 tablespoon olive oil
* 1 medium zucchini, thinly sliced
* 1/2 onion, chopped
* 2 cloves garlic, minced
* 4 large eggs
* 1 cup heavy cream
* 1/4 cup milk
* Salt and pepper to taste
* 4 ounces blue cheese, crumbled (Gorgonzola or a mild Stilton recommended)
* Optional: Fresh thyme or rosemary for garnish
**Instructions:**
1. **Prepare the crust:** Preheat oven to 375°F (190°C). Place the pie crust in a pie dish and crimp the edges. Pre-bake the crust for 10 minutes to prevent it from becoming soggy.
2. **Sauté the vegetables:** Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sliced zucchini and cook for another 5 minutes, or until the zucchini is tender-crisp. Season with salt and pepper.
3. **Prepare the egg mixture:** In a bowl, whisk together the eggs, heavy cream, and milk. Season with salt and pepper.
4. **Assemble the quiche:** Spread the sautéed zucchini and onion mixture evenly over the pre-baked pie crust. Sprinkle the crumbled blue cheese over the vegetables.
5. **Pour the egg mixture:** Pour the egg mixture over the vegetables and cheese.
6. **Bake the quiche:** Bake for 30-40 minutes, or until the quiche is set and the crust is golden brown. A knife inserted into the center should come out clean.
7. **Cool and serve:** Let the quiche cool for at least 15 minutes before slicing and serving. Garnish with fresh thyme or rosemary, if desired.
**Tips and Variations:**
* Add some cooked bacon or ham to the quiche for extra flavor.
* Use a different type of cheese, such as Gruyere or Parmesan, in addition to the blue cheese.
* Add some chopped spinach or kale to the zucchini mixture for added nutrients.
* Make individual mini quiches using muffin tins.
### 5. Zucchini Noodles (Zoodles) with Blue Cheese Sauce
A healthy and flavorful alternative to traditional pasta.
**Ingredients:**
* 2 medium zucchinis, spiralized into noodles (zoodles)
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/2 cup vegetable broth
* 4 ounces blue cheese, crumbled (Gorgonzola or a mild Stilton recommended)
* 1/4 cup heavy cream (optional, for a richer sauce)
* Salt and pepper to taste
* Optional: Toasted walnuts or pine nuts for garnish
**Instructions:**
1. **Prepare the zoodles:** Spiralize the zucchinis into noodles using a spiralizer. If you don’t have a spiralizer, you can use a vegetable peeler to create wide ribbons of zucchini.
2. **Sauté the garlic:** Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
3. **Cook the zoodles:** Add the zoodles to the skillet and cook for 2-3 minutes, or until tender-crisp, stirring occasionally. Be careful not to overcook them, as they can become watery.
4. **Make the blue cheese sauce:** Pour in the vegetable broth and bring to a simmer. Add the crumbled blue cheese and stir until melted and smooth. If using, stir in the heavy cream for a richer sauce. Season with salt and pepper to taste.
5. **Serve:** Toss the zoodles with the blue cheese sauce and serve immediately. Garnish with toasted walnuts or pine nuts, if desired.
**Tips and Variations:**
* Blot the zoodles with paper towels before cooking to remove excess moisture.
* Add some cooked chicken, shrimp, or tofu to the zoodles for a complete meal.
* Add some chopped sun-dried tomatoes or roasted red peppers to the sauce for extra flavor.
* Use a different type of broth, such as chicken broth or beef broth, for a different flavor profile.
### 6. Baked Zucchini Boats with Blue Cheese and Walnuts
A satisfying and flavorful dish perfect as a main course or side.
**Ingredients:**
* 2 medium zucchinis, halved lengthwise and seeded
* 1 tablespoon olive oil
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 1/2 cup cooked quinoa or rice
* 4 ounces blue cheese, crumbled (Gorgonzola or a mild Stilton recommended)
* 1/4 cup chopped walnuts
* Salt and pepper to taste
* Optional: Fresh parsley or chives for garnish
**Instructions:**
1. **Prepare the zucchini boats:** Preheat oven to 375°F (190°C). Scoop out the seeds from the zucchini halves, creating boat-shaped cavities.
2. **Sauté the onion and garlic:** Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, or until fragrant.
3. **Prepare the filling:** In a bowl, combine the cooked quinoa or rice, sautéed onion and garlic, crumbled blue cheese, and chopped walnuts. Season with salt and pepper to taste.
4. **Fill the zucchini boats:** Spoon the filling into the zucchini boats, packing it firmly.
5. **Bake the zucchini boats:** Place the zucchini boats on a baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the filling is heated through.
6. **Serve:** Garnish with fresh parsley or chives, if desired, and serve warm.
**Tips and Variations:**
* Add some ground meat (beef, turkey, or chicken) to the filling for a heartier dish.
* Add some chopped vegetables, such as mushrooms, bell peppers, or tomatoes, to the filling.
* Sprinkle some breadcrumbs over the filling before baking for a crispy topping.
* Use a different type of nut, such as pecans or almonds, instead of walnuts.
### 7. Creamy Zucchini and Blue Cheese Soup
A comforting and flavorful soup perfect for a chilly day.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 4 medium zucchinis, chopped
* 4 cups vegetable broth
* 4 ounces blue cheese, crumbled (Gorgonzola or a mild Stilton recommended)
* 1/2 cup heavy cream (optional)
* Salt and pepper to taste
* Optional: Croutons or toasted bread for serving
* Optional: Fresh chives for garnish
**Instructions:**
1. **Sauté the onion and garlic:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, or until fragrant.
2. **Cook the zucchini:** Add the chopped zucchinis to the pot and cook for 5-7 minutes, or until slightly softened.
3. **Add the broth:** Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the zucchini is very tender.
4. **Blend the soup:** Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender and blend until smooth.
5. **Add the blue cheese and cream:** Stir in the crumbled blue cheese and heavy cream (if using) until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
6. **Serve:** Serve the soup hot, garnished with croutons or toasted bread and fresh chives, if desired.
**Tips and Variations:**
* Add a pinch of nutmeg or cayenne pepper to the soup for extra flavor.
* Use chicken broth instead of vegetable broth for a richer flavor.
* Top the soup with a dollop of sour cream or Greek yogurt.
* Add some roasted vegetables, such as carrots or potatoes, to the soup for added nutrients.
### 8. Zucchini and Blue Cheese Pizza
A unique and delicious twist on a classic favorite.
**Ingredients:**
* 1 pre-made pizza dough (or homemade)
* 2 tablespoons olive oil
* 1 clove garlic, minced
* 1 medium zucchini, thinly sliced
* 4 ounces blue cheese, crumbled (Gorgonzola or a mild Stilton recommended)
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
* Optional: Fresh basil leaves for garnish
**Instructions:**
1. **Preheat the oven:** Preheat oven to 450°F (232°C). If using a pizza stone, place it in the oven while preheating.
2. **Prepare the pizza dough:** Roll out the pizza dough on a lightly floured surface to your desired thickness.
3. **Brush with olive oil:** Brush the pizza dough with olive oil and sprinkle with minced garlic.
4. **Add the toppings:** Arrange the thinly sliced zucchini over the pizza dough. Sprinkle with crumbled blue cheese and grated Parmesan cheese. Season with salt and pepper to taste.
5. **Bake the pizza:** Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
6. **Serve:** Garnish with fresh basil leaves, if desired, and slice and serve immediately.
**Tips and Variations:**
* Add some caramelized onions to the pizza for extra sweetness and flavor.
* Add some cooked chicken or sausage to the pizza for a more substantial meal.
* Drizzle with balsamic glaze after baking for a sweet and tangy finish.
* Use a different type of cheese, such as mozzarella or provolone, in addition to the blue cheese.
## Tips for Cooking with Zucchini and Blue Cheese
* **Don’t overcook the zucchini:** Zucchini cooks quickly, so be careful not to overcook it, or it will become mushy.
* **Adjust the amount of blue cheese to your taste:** Blue cheese can be quite strong, so start with a small amount and add more to taste.
* **Use fresh herbs to enhance the flavor:** Fresh herbs like thyme, parsley, basil, and chives pair well with zucchini and blue cheese.
* **Balance the flavors:** Zucchini and blue cheese can be a rich combination, so consider adding an acidic element, such as lemon juice or balsamic vinegar, to balance the flavors.
* **Experiment with different blue cheeses:** Try different types of blue cheese to find your favorite pairing with zucchini.
## Conclusion
The combination of zucchini and blue cheese is a surprisingly versatile and delicious one. From simple sautéed side dishes to elegant quiches and pizzas, the possibilities are endless. By experimenting with different recipes and flavors, you can discover your own favorite ways to enjoy this winning combination. So, grab some fresh zucchini and your favorite blue cheese and get cooking!