Zucchini Supreme
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
CASSEROLE:
- 3 lbs. zucchini washed and trimmed
- 1/2 cup Italian style bread crumbs
- 1/4 cup minced onion
- 1/4 cup unsalted butter
- 2 large eggs lightly beaten
- 1 tbsp. sugar
- 1 tsp. salt
- 1/2 tsp. 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 and spoon little dabs over the casserole.
- Bake at 350° about 30-40 minutes or until puffed and brown on top.
Notes
NOTE: This is better to mash 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
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