Gruyere Swiss cheese adds a wonderful nutty sophistication to this simple dish. Gruyere is on the expensive side, but you don't end up needing as much because the flavor is more concentrated. You can substitute another Swiss cheese if you like. The trick to keeping the zucchini from getting soggy and overcooked, is to sauté it quickly in a rather hot pan.
This is great served with chunks of bread. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy! Recipe from Tyler Florence.