Zuchini casserole

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.

  • 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

Preparation

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

Yield: 1 cup (serving size: 1 tablespoon)

Ingredients

  • 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.

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This entry was posted in comfort food, Main Course, SIDES, Uncategorized, Vegetable. Bookmark the permalink.

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