Rating: 4.5 stars
22 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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!

David Ricketts
Recipe by Cooking Light March 2001

Gallery

Credit: Randy Mayor; Mary Catherine Muir

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

397 calories; calories from fat 28%; fat 12.5g; saturated fat 6.3g; mono fat 4.5g; poly fat 1.1g; protein 23.6g; carbohydrates 49.1g; fiber 3.6g; cholesterol 33mg; iron 2.9mg; sodium 959mg; calcium 487mg.
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