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!
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 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.
(Recipe adapted from the back of a package or a magazine, circa late 1970s or early 1980s)
- 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]
- 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
- 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.
- Combine topping ingredients and spoon little dabs over the casserole.
- Bake at 350° about 30-40 minutes or until puffed and brown on top.
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.