Zucchini Casserole with Red-Pepper Aioli

Ingredients

• 0.3 teaspoon pepper black
• 36 ounces bread crumbs italian toasted cut ()
• 0.5 teaspoon basil dried
• 0.5 teaspoon thyme dried
• 15.8 ounce fat-skimmed beef broth fat-free canned
• 3  garlic clove minced
• 29 ounce no salt added diced tomatoes diced undrained canned
• 2 teaspoons olive oil 
• 3 cups onion sliced
• 8 ounces part-skim mozzarella cheese shredded
• 0.3 cup bell pepper 
• 3 cups zucchini halved lengthwise thinly sliced

Equipment

• bowl
• frying pan
• oven
• casserole dish
• colander

Directions

1. Preheat oven to 37
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onion; saut 15 minutes or until golden brown.
4. Cut 2 bread slices into 1-inch cubes; set aside.
5. Drain tomatoes in a colander over a bowl, reserving 1/2 cup liquid; discard remaining liquid.
6. Place tomatoes in a medium bowl. Stir in basil, thyme, pepper, and garlic.
7. Place 1/2 cup onion in the bottom of a 3-quart casserole dish coated with cooking spray. Arrange 2 bread slices, half of the remaining onion, half of the tomato mixture, half of the zucchini, and half of the cheese over onion in dish. Repeat layer; top with bread cubes.
8. 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.
9. Spoon 2 cups casserole into each of 4 shallow bowls; top each serving with 1 tablespoon Red-Pepper Aioli.
10. Totals include Red-Pepper Aioli.