recipe:zucchini casserole with red pepper aioli

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