Zucchini Casserole with Red-Pepper Aioli

Zucchini Casserole with Red-Pepper Aioli Recipe
Randy Mayor; Mary Catherine Muir
Casseroles are a delicious way to enjoy a number of fresh vegetables, and this zucchini version is no different. Layer your sliced veggies with mozzarella cheese in a casserole dish and serve with crusty Italian bread drizzled with a sweet, tangy, and creamy red-pepper aioli. Bellissimo!

 

Yield:

4 servings

Recipe from

Nutritional Information

Calories 397
Caloriesfromfat 28 %
Fat 12.5 g
Satfat 6.3 g
Monofat 4.5 g
Polyfat 1.1 g
Protein 23.6 g
Carbohydrate 49.1 g
Fiber 3.6 g
Cholesterol 33 mg
Iron 2.9 mg
Sodium 959 mg
Calcium 487 mg

Ingredients

2 teaspoons olive oil
3 cups sliced onion
6 (1/2-inch-thick) slices diagonally cut Italian bread (about 6 ounces), toasted
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
3 garlic cloves, minced
Cooking spray
1 pound zucchini, halved lengthwise and thinly sliced (about 3 cups)
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 (15.75-ounce) can fat-free, less-sodium chicken broth

Preparation

Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 15 minutes or until golden brown.

Cut 2 bread slices into 1-inch cubes; set aside. Drain tomatoes in a colander over a bowl, reserving 1/2 cup liquid; discard remaining liquid. Place tomatoes in a medium bowl. Stir in basil, thyme, pepper, and garlic.

Place 1/2 cup onion in the bottom of a 3-quart casserole dish coated with cooking spray. Arrange 2 bread slices, half of the remaining onion, half of the tomato mixture, half of the zucchini, and half of the cheese over onion in dish. Repeat layer; top with bread cubes. Pour 1/2 cup reserved tomato liquid and broth over casserole. Cover and bake at 375° for 30 minutes. Uncover casserole and bake an additional 25 minutes or until top begins to brown.

Spoon 2 cups casserole into each of 4 shallow bowls; top each serving with 1 tablespoon Red-Pepper Aioli.

Totals include Red-Pepper Aioli.

Note:

David Ricketts,

March 2001
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