Zucchini Casserole with Red-Pepper Aioli

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.

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

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.

Totals include Red-Pepper Aioli.

Nutritional Information

Calories:

397 (28% from fat)

Fat:

12.5g (sat 6.3g,mono 4.5g,poly 1.1g)

Protein:

23.6g

Carbohydrate:

49.1g

Fiber:

3.6g

Cholesterol:

33mg

Iron:

2.9mg

Sodium:

959mg

Calcium:

487mg