Zucchini Casserole with Red-Pepper Aioli

  • Patten Posted: 10/08/10
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    this serves many more than 4! very tasty, but took a long time to put together and cook. served with the aioli (delicious and quick to make!). not sure if it would have been as good w/o it.

  • portland Posted: 09/30/09
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    excellent recipe...used a mix of different squashes, including zucchini, pretty, easy, tasty. reheats well.

  • hwinte87 Posted: 08/17/09
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    My husband and I loved this dish!! Very yummy! My husband is definitely a meat lover, so I wasn't sure how much he would like this, but he really enjoyed it! My mom loves zucchini and I can't wait to make it for her. It is a bit time consuming with chopping everything but worth it. The flavors of all the different ingredients go together really nicely. The only thing I will change next time is using less liquid (I used less than the recipe called for this time based on the recommendations from reviews, but would like even less next time,) and I'd also use less garlic. 3 cloves in the dish AND 3 more in the sauce was a little too much for my tastes. I will probably use 1 clove for each next time. I might also use a touch more cheese next time. Overall, a delicious recipe that I enjoyed making!

  • LouAnn Posted: 11/22/08
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    I really like this recipe and have made it twice. I have used sliced protein whole grain bread and the sour dough, and I actually like it better with the sliced whole grain bread. I took it to work for a pot luck and got lots of compliments. You get a lot of red pepper aioli from this recipe, and although it adds a nice touch, I don't think you need it if you don't have time to make it.

  • inwinecountry Posted: 08/17/09
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    This is delicious. I used a jarred chipotle mayonnaise but would probably follow the recipe next time. I used great sourdough bread that was nice and crunchy. I will definitely make this again. The zucchini was from my garden. I've made this recipe several times and I liked it the best this time. I used fresh tomatoes and herbs and layered the bread croutons on top as I didn't like them mushy. I used smoked mozzarella as that's what I had and yellow squash as that's what I'm growing. I used light mayo in the aioli. OMG! Amazing. I never made the aioli before and will not leave out again. The hint of spice is fab.

  • mollydog8 Posted: 09/01/10
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    Great recipe! Prepared it just as directed and it was delicious. By the way, aioli is French name just as allioli is the Catalan and alholi is correct for Southern France. No matter what you call it, it's wonderful.

  • sondraj Posted: 02/19/11
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    I'm not that fond of vegetables but I absolutely LOVE this casserole! It is incredibly fresh tasting and delicious and the roasted red pepper sauce is the perfect accent. Following the advice of other reviewers, I completely omit the chicken broth. I also don't bother toasting the bread. Otherwise I follow the recipe exactly as written. This casserole is a meal in itself, which makes it a great everyday dinner although it really is tasty enough to serve for a special occasion.

  • JMags516 Posted: 07/18/10
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    Fantastic dish. Used fresh ingredients from the summer garden. Followed the recommendations of others and eliminated the chicken stock entirely. The liquid from the tomatoes was enough. I would definitely make this again.

  • meemawtrish Posted: 09/20/10
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    Had this on a weeknight. High marks from my crew of men. Perfect sort of recipe where measurements are guidelines. I made a giant pan of it and used some yellow squash in addition to the zukes.

  • sarahalley Posted: 02/25/10
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    This recipe didn't come out well for me, I followed the recipe quite closely. There are just TOO MANY TOMATOES in this. I'd cut the tomatoes in half in the future, and then maybe it'd be more enjoyable. It seems like half the bites are just hot cheesy tomatoes- not my favorite. This recipe also took quite a long time to prepare.

  • 1chefette Posted: 07/01/10
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    Loved this recipe. I totally eliminated the chicken broth (making it completely vegetarian and not soupy). I used crusty bread that was going stale and cubed all of it, not leaving any whole pieces in the casserole. Also, since my husband doesn't like garlic, I used one shallot clove in the sauce and the other in the aioli. It was delicious this way.

  • Cherrytail Posted: 07/31/10
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    This dish, although verrrry time consuming, was really good. I don't think my family would like the soggy bread part underneath, but I liked it. I used a little less cheese and added some fresh basil, garlic/onion powder, dried oregano and parsley, and some white beans to make it more of a main dish. You do NOT need to add the chicken broth liquid. I only used the tomato liquid, and it was just right.

  • pacotormo Posted: 08/12/10
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    About "Aioli"... first it is Alioli or Allioli and it is NOT a French sauce it is Spanish. It actually comes from the Eastern coast of Spain (Valencian Community and Catalonia) and the word is made of two Catalan/Valencian words (a language only spoken in these two territories) All (Garlic) and Oli (Oil) since the real sauce does not use mayonnaise but only garlic and oil. It is very hard to make but when it works its delicious. Thank you

  • ChaniaGirl Posted: 09/16/10
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    I made this casserole for the first time last night, and it was a hit. Delicious flavor. Not heavy. A good meatless dinner-time standby. Will make it again. That said, I had to make several modifications for the dish to work: namely, AMOUNTS. Perhaps it was because I was using a 9x13 casserole (?), but six bread slices was NOT enough. I used eleven: two layers of four, plus three to cube and dot the top. I also bulked up the amount of zucchini and onion I used, and I DEFINITELY used and needed the chicken-broth/tomato juice mixture to moisten everything.

  • Krystapotter Posted: 04/19/11
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    This recipe was surprisingly flavorful. However, I made a few changes to make it my own. I added some chicken, since my husband never fills on vegetables, and omitted the chicken stock. I used two cans of basil, oregano, and garlic seasoned tomatoes, and did not saute the onions first. I also left out the bread in the casserole because I hate mushy bread. I simply put cubes on top. The vegetables create a lot of moisture, and the seasings from the tomatoes really add a special taste. The aioli on top really seals the deal. I will definetly make this again. :)

  • teafortwo Posted: 11/27/11
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    Delicious, especially with the ailoi. I doubled it for a crowd, but the pan was too small so I wasn't able to get all the broth in but it still turned out well. I would make this again.

  • hoooOO Posted: 01/17/12
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    I am not a big fan of this type of Italian food, just made it for a change and also because I had some zucchini I wanted to use... Turned out real good and i really liked it. Just the bottom layer of bread turned too soggy...Next time i only add bread on top to get a nice crunch! By the way it seems that it takes a long time if you really want to stick exactly with the recipe.

  • szbick Posted: 02/25/13
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    It was delicious!! Will add a spicy sausage next time.

  • rstarrlemaitre Posted: 03/10/13
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    Purely awesome, easily one of the best recipes I've ever made. The aioli has quite the garlic bite, but tamed by the creamy mayo and sweet bell pepper. The casserole is just one bowl of awesome, from the soft bread to the gooey cheese, to the savory tomatoes. Plus the zucchini makes you think it seem healthy :)

  • itravel Posted: 01/30/14
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    My casserole dish was 3 quarts but it had a 12 inch base so I only did one layer: caramelized onions, tomatoes with spices (I added fresh basil), zucchini, bread cubes, cheese. It worked out well because I only needed one pan. The aioli makes this an interesting dish. I roasted my own red peppers but bottled would be good too.

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