Zucchini Supreme

Name: Zucchini Supreme
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 3 lbs. zucchini (washed and trimmed); 1/2 cup Italian style bread crumbs; 1/4 cup onion (minced ); 1/4 cup unsalted butter; 2 large eggs (lightly beaten); 1 tbsp. granulated sugar; 1 tsp. salt; 1/2 tsp. ground black pepper; 1/4 cup Italian style bread crumbs ( 1/3 cup shredded Italian 6-cheese blend: ); 1/4 cup unsalted butter (melted); 1/3 cup Italian 6-cheese blend: (mozzarella, parmesan, Asiago, romano, provolone and fontina, shredded)

March 17, 2014Teresa Ambra

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This is one fantastic side dish recipe! Zucchini Supreme is very similar to a zucchini souffle adding minced onion, eggs, Italian bread crumbs and butter to the base. Then the topping includes more butter and Italian bread crumbs with the addition of a wonderful Italian 6-cheese blend. This cheese blend includes mozzarella, parmesan, asiago, romano, provolone and fontina cheeses and is quite sumptuous. I use it regularly and it always makes everything taste better!

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Every now and then I want to just slap myself on the head specifically when I have great recipes in my large recipe file cookbook for 30+ years fail to try them out! That was the case with this recipe. I have seen this recipe in my cookbook every time I look through the veggie section, but I’ve continually passed over it in favor of some other recipe every time.

Finally, I looked at the ingredients and directions and decided to give it a try. I have no idea where I found this recipe. I probably clipped it from a magazine or the back of a package, but thirty years ago I had no idea I would ever be writing a food blog, so I didn’t record where I found the recipe. I just typed it into my new personal computer back in 1984 and that was that!

I was looking for an easy side dish to make for some folks who were in the hospital watching over a sick relative last week. I took them a meal and included this delightful casserole as part of the meal along with some Chicken and Yellow Rice.

I also made a casserole of Zucchini Supreme for us and served it with Swiss Steak and Pumpernickel Bread. This lovely side dish was so mouthwatering I ate two large servings at that meal alone! I loved this dish.

One of the nice things about this recipe is it’s not overly difficult to make up. After your zucchini is cooked it only takes about 8-10 minutes more to toss together. It’s also a marvelous way to use up zucchini when your garden is overgrown with it! And, if that isn’t enough, it’s really a fairly economical recipe to make too. This is a great casserole to make for company especially holiday dinners. I guarantee you’ll get rave reviews over this amazing side dish.

If you want a gluten free version of this recipe, simply substitute 4C brand gluten free Italian bread crumbs for regular bread crumbs and then even your gluten intolerant friends can enjoy this dish. (I purchase it at Walmart). If you’re looking for a new way to make zucchini then give Zucchini Supreme a try and get ready to have your tastebuds tantalized!

Zucchini Supreme is one fantastic side dish.

I served Zucchini Supreme with Swiss Steak and Pumpernickel Bread.

I liked the souffle-type texture of this tasty dish.

Here’s what I did.

I used these ingredients. If you need to make the casserole gluten free, simply substitute 4C brand gluten free Italian style bread crumbs. I find them at Walmart.

Boil zucchini and drain really well. Mash and set aside.

In a large mixing bowl place mashed zucchini, eggs, Italian bread crumbs, onion, salt, pepper, sugar and butter. Stir to combine.

Spray an 8×12″ glass baking dish with cooking spray. Add zucchini mixture.

Mix topping ingredients in a small bowl: butter, Italian bread crumbs and cheese.

Sprinkle little dabs of topping over top of the zucchini mixture.

Bake at 350 for 30-40 minutes or until puffed and golden on top.

Doesn’t Zucchini Supreme look wonderful?

This view of the interior of the casserole provides a great look at the texture.

Zucchini Supreme was phenomenal. We loved this casserole.

This side dish is perfect for holidays like Thanksgiving, Christmas, Easter, even Mother’s Day and Father’s Day. It’s great to serve for potlucks and company dinners, too.

Here’s the recipe.

ZUCCHINI SUPREME

(Recipe adapted from the back of a package or a magazine, circa late 1970s or early 1980s)

Zucchini Supreme

Teresa Ambra

Zucchini Supreme is spectacular! This fabulous side dish bakes up like a zucchini souffle. The topping consists of Italian bread crumbs, butter and a delicious 6-cheese Italian blend. Great as company or holiday side dish, or as a way to use up extra garden produce.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Veggie Side Dish/Casserole

Cuisine American

Servings

Calories 289 kcal

Equipment

1 stock pot to boil zucchini
1 sharp knife to cut vegetables
1 large mixing bowl
1 wooden spoon
measuring cups
measuring spoons
1 8x12" baking dish
1 small mixing bowl
1 colander

Ingredients

CASSEROLE:

3 lbs. zucchini washed and trimmed
1/2 cup Italian style bread crumbs
1/4 cup onion minced
1/4 cup unsalted butter
2 large eggs lightly beaten
1 tbsp. granulated sugar
1 tsp. salt
1/2 tsp. ground black pepper

TOPPING:

1/4 cup Italian style bread crumbs 1/3 cup shredded Italian 6-cheese blend:
1/4 cup unsalted butter melted
1/3 cup Italian 6-cheese blend: mozzarella, parmesan, Asiago, romano, provolone and fontina, shredded

Instructions

CASSEROLE:

Cut zucchini in ¼-1/2-inch slices and cook in boiling, salted water for about 10-15 minutes or until fork tender.
Drain well, then mash with a potato masher. Cool.
In a large bowl combine zucchini, bread crumbs, onion, butter, eggs, salt, pepper and sugar.
Stir to combine.
Spray an 8x12” glass baking dish with cooking spray.
Pour zucchini mixture into prepared dish.

TOPPING:

Combine topping ingredients in a small mixing bowl and spoon little dabs over the casserole.
Bake at 350° about 30-40 minutes or until puffed and brown on top.

Notes

NOTE: It is better to press the zucchini in a colander so some of the water can continue to drain out of the zucchini.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 289kcalCarbohydrates: 21gProtein: 9gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 104mgSodium: 575mgPotassium: 669mgFiber: 3gSugar: 9gVitamin A: 1048IUVitamin C: 41mgCalcium: 93mgIron: 2mg

Keyword cheese, side dish, zucchini

Tried this recipe?Let us know how it was!

[b]Zucchini Supreme[/b]

Recipe Type: Veggie/Side Dish/Casserole

Cuisine: American

Author: Teresa Ambra recipe adapted from the back of a package or a magazine, circa late 1970s or early 1980s

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 6

Fabulous side dish that makes up like a zucchini souffle. The topping consists of Italian bread crumbs, butter and a delicious 6-cheese Italian blend. Great for holiday side dishes or as a way to use up extra garden produce.

Ingredients

3 lbs. zucchini, washed and trimmed
½ cup Italian style bread crumbs
¼ cup minced onion
¼ cup butter
2 eggs, lightly beaten
1 tbsp. sugar
1 tsp. salt
½ tsp. pepper[br]
[b]TOPPING:[/b]
¼ cup Italian style bread crumbs
¼ cup melted butter
1/3 cup shredded Italian 6-cheese blend: mozzarella, parmesan, Asiago, romano, provolone and fontina

Instructions

Cut zucchini in ¼-1/2-inch slices and cook in boiling, salted water for about 10-15 minutes or until fork tender.
Drain [u]well[/u], then mash with a potato masher. Cool.
In a large bowl combine zucchini, bread crumbs, onion, butter, eggs, salt, pepper and sugar.
Stir to combine.
Spray an 8×12” glass baking dish with cooking spray.
Pour zucchini mixture into prepared dish.

[b]TOPPING:[/b]

Combine topping ingredients and spoon little dabs over the casserole.
Bake at 350° about 30-40 minutes or until puffed and brown on top.

Notes

This is better to mash in a colander so some of the water can continue to drain out of the zucchini.

We loved the taste of Zucchini Supreme.

Each mouthful of Zucchini Supreme was mouthwatering and delicious!

Try this great casserole the next time you want to use up extra zucchini, have company for dinner, or even for holiday dinners. It’s terrific.

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Italian Zucchini

Caramelized Onion, Zucchini, Tomato and Mushroom Tart

Zucchini Supreme

Teresa Ambra

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Veggie Side Dish/Casserole

Cuisine American

Servings

Calories 289 kcal