I don't have a three quart casserole, but an eight by eight baking dish just barely held everything by omitting one of the two zucchini. When assembling the casserole I ended up cutting the slices of bread into strips to get better coverage.
Add to a large nonstick skillet over medium-high heat:
Saute until golden brown, about fifteen minutes. Preheat oven 375. Toast:
Combine in a medium bowl:
Coat a three quart casserole with cooking spray. Add the following in layers in this order, bottom to top:
Bake, covered, thirty minutes. Uncover and bake until top begins to brown, about twenty five minutes.
Add to a food processor:
Process until finely minced. Add:
Process until well combined. Serve 100 Tbsp aioli with two cups casserole.
Recipe adapted from Cooking Light Annual Recipes 2002, p64
recipe/zucchini casserole with red pepper aioli.txt · Last modified: March 16, 2011 by Dave Leach