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Full Online Book HomeLearning KitchenVegetables - Zucchini Casserole With Red-pepper Aioli
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Vegetables - Zucchini Casserole With Red-pepper Aioli Post by :jtl456 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :610

Click below to download : Vegetables - Zucchini Casserole With Red-pepper Aioli (Format : PDF)

Vegetables - Zucchini Casserole With Red-pepper Aioli

Serving Size : 4 Preparation Time :0:00
Categories : Casserole Low Fat Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 cloves garlic, 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, low-sodium chicken broth
1/4 cup Red Pepper Aioli, to follow

Preheat oven to 375 degrees F. Heat oil in a large nonstick skillet oven medium-high heat. Add onion; saute 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 the remaining onion, half the tomato mixture, half the zucchini, and half the cheese over onion in dish. Repeat layers; 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) 397 cal, 12.5g fat, 23.6g pro, 49.1g carb, 33mg chol, 959mg sod.

Red Pepper Aioli:
3 cloves garlic, 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

Drop garlic through food chute with food processor on. Process until finely minced. Add the remaining ingredients, and process until well-combined.

Yield: 1 cup (serving size: 1 tablespoon). 10 cal, 0.1g fat, 0.1g pro, 2.3g carb, 0mg chol, 173mg sod.

Source: Cooking Light-3/01
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Vegetables - Zucchini Casserole Vegetables - Zucchini Casserole

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2 medium or 3 small zucchini 1 package crescent roll dough 1 medium onion 2 pounds Italian sausage casing removed 1 cup shredded cheddar cheese 2 eggs 1/2 cup milk Mozzarella cheese for topping Preheat oven to 350° F.Saute onion and Italian sausage in large frying pan about 15 minutes or till sausage is cooked. Wash zucchini and slice into 1/8 inch slices. Add to frying pan. Cover and cook for 10 minutes turning frequently. Meanwhile, line 10 inch pie pan with crescent roll dough. Drain zucchini and sausage mixture; put into pie plate. Mix together cheese, egg and milk, pour