Zucchini Casserole with Red-Pepper Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. Preheat oven to 375°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 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 375° 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.
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