Zucchini Casserole With Red-Pepper Aioli Recipe

Name: Zucchini Casserole With Red-Pepper Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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
Preheat oven to 375u00b0.
2
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 15 minutes or until golden brown.
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.
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 375u00b0 for 30 minutes. Uncover casserole and bake an additional 25 minutes or until top begins to brown.
5
Spoon 2 cups casserole into each of 4 shallow bowls; top each serving with 1 tablespoon Red-Pepper Aioli.
6
Totals include Red-Pepper Aioli.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Zucchini Casserole With Red-Pepper Aioli falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Casserole With Red-Pepper Aioli

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