qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== 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 [[http://www.amazon.com/gp/product/084872450X?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=084872450X|Cooking Light Annual Recipes 2002]], p64//