Zucchini Casserole with Red-Pepper Aioli

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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
• 1/4 cup red pepper aioli
  

Ingredients for 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

Preparation

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

Preparation for casserole

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.