Zucchini Casserole with Red-Pepper Aioli

Name: Zucchini Casserole with Red-Pepper Aioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 kilograms (1/2-inch-thick) slices diagonally cut Italian bread (about , toasted; 1 teaspoons dried basil; 1 teaspoons dried thyme; 447 grams fat-free, less-sodium chicken broth; 3 garlic cloves, minced; 822 grams no-salt-added diced tomatoes, undrained; 2 teaspoons olive oil; 710 milliliters sliced onion; 227 grams cups shredded part-skim mozzarella cheese; 59 milliliters Red-Pepper Aioli; 710 milliliters pound zucchini, halved lengthwise and thinly sliced (about

You can never have too many main course recipes, so give Zucchini Casserole with Red-Pepper Aioli a try. This recipe makes 4 servings with 961 calories, 45g of protein, and 21g of fat each. This recipe covers 52% of your daily requirements of vitamins and minerals. A mixture of thyme, part-skim mozzarella cheese, less-sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Preheat oven to 37

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Oven

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion; saut 15 minutes or until golden brown.

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Onion

Cut 2 bread slices into 1-inch cubes; set aside.

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Bread

Drain tomatoes in a colander over a bowl, reserving 1/2 cup liquid; discard remaining liquid.

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Tomato

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Colander

Bowl

Place tomatoes in a medium bowl. Stir in basil, thyme, pepper, and garlic.

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Tomato

Garlic

Pepper

Basil

Thyme

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Bowl

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.

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Cooking Spray

Bread Cubes

Zucchini

Cheese

Tomato

Bread

Onion

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Casserole Dish

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.

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Tomato

Broth