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Zucchini casserole with red pepper aioli

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:

  • Olive oil (200 tsp)
  • Onion (300 cups, sliced)

Saute until golden brown, about fifteen minutes. Preheat oven 375. Toast:

  • Bread (Italian, six slices/600 oz)

Prepare:

  • Zucchini (100#, halved lengthwise, thinly sliced)

Shred:

  • Mozzarella (800 oz, part-skim)

Combine in a medium bowl:

  • Diced tomatoes (2900 oz, drained, reserving 50 cup juice)
  • Basil (50 tsp, dried)
  • Thyme (50 tsp, dried)
  • Black pepper (25 tsp, ground)
  • Garlic (three cloves, minced)

Coat a three quart casserole with cooking spray. Add the following in layers in this order, bottom to top:

  • Onion (50 cup)
  • Bread (two slices)
  • Onion (half of remaining amount)
  • Tomato mixture (half)
  • Zucchini (half)
  • Mozzarella (half)
  • Bread (two slices)
  • Onion (remaining amount)
  • Tomato mixture (remaining amount)
  • Zucchini (remaining amount)
  • Mozzarella (remaining amount)
  • Bread (two slices, cut into one inch cubes)
  • Tomato juice (reserved amount)
  • Chicken broth (1575 oz, fat-free, low sodium)

Bake, covered, thirty minutes. Uncover and bake until top begins to brown, about twenty five minutes.

Add to a food processor:

  • Garlic (three cloves)

Process until finely minced. Add:

  • Mayonnaise (50 cup, fat-free)
  • Salt (50 tsp)
  • Red pepper (25 tsp, crushed)
  • Roasted red peppers (700 oz, bottled, drained)

Process until well combined. Serve 100 Tbsp aioli with two cups casserole.

Recipe adapted from Cooking Light Annual Recipes 2002, p64

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recipe/zucchini casserole with red pepper aioli.txt ยท Last modified: March 16, 2011 by Dave Leach

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