Zucchini Casserole with Red-Pepper Aioli

22 Reviews
ADD YOUR REVIEW
Randy Mayor; Mary Catherine Muir
Yield
4 servings
By David Ricketts
March 2001
RECIPE BY Cooking Light

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

Nutritional Information

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

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.

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Ratings & Reviews

JMags516's Review

1chefette
July 18, 2010
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

hwinte87
January 30, 2014
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

Krystapotter
March 10, 2013
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

ChaniaGirl
February 25, 2013
It was delicious!! Will add a spicy sausage next time.

sharonannc's Review

LouAnn
August 30, 2012
N/A

hoooOO's Review

portland
January 17, 2012
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

meemawtrish
November 27, 2011
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

teafortwo
April 19, 2011
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

Sharnai
February 19, 2011
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

inwinecountry
December 07, 2010
N/A