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Zucchini Casserole with Red-Pepper Aioli




Source of Recipe


David Ricketts, Cooking Light, MARCH 2001


Recipe Introduction


Layer herbed vegetables with cheese and slices of Italian bread, then let an hour in the oven transform the dish into a hearty, satisfying stew. Don't skip the aioli. Seasoned with garlic and roasted, bottled red peppers, this coral-pink sauce adds a kick of color and flavor.




List of 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*


Recipe



* Red-Pepper Aioli:
3 garlic cloves, peeled
1/2 cup fat-free mayonnaise
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 (7-ounce) bottle roasted red bell peppers, drained

Drop garlic through food chute with food processor on. Process until finely minced. Add the remaining ingredients, and process until well-combined.
Yield: 1 Cup
-----------------------------------------------------------

Preheat oven to 375°.

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.

SERVES 4

NOTE: With all the liquid that's added, this ends up being a rather soupy casserole. It's a heartier French onion soup that's packed with vegetables and makes a meal on its own. We've added red peppers to the typical mayonnaise and garlic of a traditional French aioli. You'll have some left over; refrigerate it for later uses, such as for a sandwich spread.