Zucchini Casserole with Red-Pepper Aioli Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Ricketts
Casseroles are a delicious way to enjoy a number of fresh vegetables, and this zucchini version is no different. Layer your sliced veggies with mozzarella cheese in a casserole dish and serve with crusty Italian bread drizzled wi
Ingredients
- 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 garlic cloves, 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, less-sodium chicken broth
- 1/4 cup Red-Pepper Aioli
Instructions
- Preheat oven to 375 °.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 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 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. 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
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