Zucchini Casserole with Red-Pepper Aioli

Zucchini Casserole with Red-Pepper Aioli
Photo by Randy Mayor


  • ½ teaspoon dried thyme
  • ¼ cup Red-Pepper Aioli
  • 3 garlic cloves, minced
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 3 cups sliced onion
  • 1 pound zucchini, halved lengthwise and thinly sliced (about 3 cups)
  • 1 (15.75-ounce) can fat-free, less-sodium chicken broth
  • + 6 more ingredients
    • 2 cups (8 ounces) shredded part-skim mozzarella cheese
    • ¼ teaspoon black pepper
    • 6 (1/2-inch-thick) slices diagonally cut Italian bread (about 6 ounces), toasted
    • ½ teaspoon dried basil
    • 2 teaspoons olive oil
    • Cooking spray

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 m...

View full recipe at My Recipes


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