Zucchini Casserole with Red-Pepper Aioli

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 397
  • Calories from fat: 28%
  • Fat: 12.5g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 23.6g
  • Carbohydrate: 49.1g
  • Fiber: 3.6g
  • Cholesterol: 33mg
  • Iron: 2.9mg
  • Sodium: 959mg
  • Calcium: 487mg

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
  • 1/4 cup Red-Pepper Aioli

Preparation

  1. Preheat oven to 375°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 15 minutes or until golden brown.
  3. 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.
  4. 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.
  5. Spoon 2 cups casserole into each of 4 shallow bowls; top each serving with 1 tablespoon Red-Pepper Aioli.
  6. Totals include Red-Pepper Aioli.
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