Zucchini Casserole with Red-Pepper Aioli

Name: Zucchini Casserole with Red-Pepper Aioli
Yield: 4 servings
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

22 Reviews

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Zucchini Casserole with Red-Pepper Aioli

Randy Mayor; Mary Catherine Muir

Yield

4 servings

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!

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

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 6

Totals include Red-Pepper Aioli.

Ratings & Reviews

JMags516's Review

2010-07-18T18:23:08-04:00 1chefette

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.

itravel's Review

2014-01-30T13:36:33-05:00 hwinte87

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.

rstarrlemaitre's Review

2013-03-10T19:53:12-04:00 Krystapotter

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 :)

szbick's Review

2013-02-25T13:06:29-05:00 ChaniaGirl

It was delicious!! Will add a spicy sausage next time.

sharonannc's Review

2012-08-30T04:37:26-04:00 LouAnn

N/A

hoooOO's Review

2012-01-17T18:37:15-05:00 portland

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.

teafortwo's Review

2011-11-27T06:41:23-05:00 meemawtrish

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.

Krystapotter's Review

2011-04-19T07:14:46-04:00 teafortwo

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. :)

sondraj's Review

2011-02-18T23:42:06-05:00 Sharnai

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.

Sharnai's Review

2010-12-07T01:11:21-05:00 inwinecountry

N/A

Zucchini Casserole with Red-Pepper Aioli

Ingredients

How to Make It

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Ratings & Reviews

JMags516's Review

itravel's Review

rstarrlemaitre's Review

szbick's Review

sharonannc's Review

hoooOO's Review

teafortwo's Review

Krystapotter's Review

sondraj's Review

Sharnai's Review

Zucchini Casserole with Red-Pepper Aioli

Ingredients

Nutritional Information

How to Make It

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