Review: Zucchini Casserole w/Red Pepper Aiola

[RunnerKim]

I was a bit skeptical about the Zucchini Casserole with Red Pepper Aioli as I'm not a big fan of either soup or casserole (and the note said it was a cross between the two). But I really enjoyed this dish. The aioli really makes it. Very filling (generous serving size).

My husband was not quite as excited about it - thought it was a little bland if you didn't have the aioli with it. Next time we might try subbing 5oz of gruyere for the 8oz of mozzerella.

Leftovers worked great for lunch the next day (I put the aioli in a seperate container so it wouldn't get heated/cooked).

We did make 3 changes - used low-fat mayo instead of fat free. I used a "wheat germ-sesame bread" I had on hand instead of the French bread (upping the fat content). And I used some roasted red peppers I had in the freezer - no idea really how much to use to equal bottled peppers so I just go by feel.

Kim



[This message has been edited by RunnerKim (edited 03-15-2001).]

[Peggy]

Kim,

Did you serve this as a main course or a side dish? I am thinking about trying it and am not sure what to serve with it. Any suggestions would be appreciated.

Peggy

[mightyh]

Hi Peggy - I'm not Kim, but can help with your question... Think of this dish as the magazine says--a veggie french onion soup. It really tastes almost exactly like one, except with zucchini in place of the beef. We had a tossed salad with it and a piece of crusty bread. I've had it for leftovers this week, too and it tastes just as good.

The portion sizes are very generous.

[michelern]

I also had this dish with a side salad. The leftovers are great and the aioli is WONDERFUL!!!!! Hope you enjoy!!!

[Peggy]

Thanks for the suggestions! This is on my menu for Wednesday along with a salad and bread. Can't wait to try it!

Peggy

P.S. mightyh - Thanks again for your response to my guest/dude ranch post. I checked out the website and am going to call them tomorrow for more information.

[RunnerKim]

I also served it as a main dish - originally thought it was a side dish as it was listed under Vegetables in the index but then I read the recipe and looked at the nutritional info/calories and altered my menu.

I just served green beans with it, if I recall corrently. Didn't do bread as there was bread in the casserole - but looking back it's a low carb recipe percentage-wise (if you care about such things).

Kim

[Peggy]

WE had this tonight for dinner and it was incredible!! This is another one of those recipes I never would have tried without all of the positive reviews. My husband gave it a 9 out of 10!

I remember someone on the BB said that it tasted just like french onion soup with vegetables in it. That is the perfect description. The aioli really makes the dish. A definate repeater! Thanks to you all for pointing it out.

Peggy

[makedah]

Because of the reviews, this is a definite must-try for me now. I read right past this one because the title and the photo didn't grab me. But I LOVE onion soup and all the ingredients are faves of mine (never had bottled red pepper though!).

[emilycat]

I, too, have put this on my definite must-try list; I love all the ingredients, and I'm crazy about onion soup!

But I really like Kim's Gruyere idea, so I'm going to use that cheese instead, and I'm planning to roast my own peppers for the aioli -- I know everyone's saying it already tastes wonderful, but if I can make it better...hey, why not? http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by emilycat (edited 03-15-2001).]

[eks]

I made this tonight and didn't like how soggy the bread was. Perhaps I didn't toast the bread long enough. Other than the bread, the casserole was tasty and filling.

[BeckyM]

I have made this twice already, because my husband and I liked it so much the first time! My only change was to add mushrooms at the end of cooking the onions, because I am a mushroom fanatic! The leftover aioli is really great on sandwiches too! Anyone who is skeptical of this recipe should really try it!

[lsdesign]

We had this last night and my DH gave it a bad review on account of the soggy bread. Even though he loves onion soup he could not abide by the bread in this dish. He also doesn't care for bread pudding or anything like it. I guess I won't be making this again.

[kbucky]

I have been anxious to make this and finally found some somewhat good-looking zucchini to cooperate...I was really happy with this dish. DH and I both enjoyed the contrasting flavors and thought it was hearty enough to stand alond as a main dish. Leftovers were very good too!

I've been dipping everything in the leftover aioli...yum! We will definitely be making this again this summer...

[kabs]

Can anyone tell me which issue this is from???

[emilycat]

I'm pretty sure it's from March 2001.

[This message has been edited by emilycat (edited 06-18-2001).]

[kbucky]

Yep...it was March 2001!

[debbinard]

Aiola is mentioned in this recipie--what is this?:rolleyes:

[SusieO]

Aioli is a sort of glorified mayonnaise. Here's what epicurious.com had to say:

A strongly flavored garlic mayonnaise from the Provence region of southern France. It's a popular accompaniment for fish, meats and vegetables.

Hope this helps! :)

[Jessica]

Do you think this casserole would be good without the aioli, or with a different sauce? I love zucchini, but aioli/mayonnaise is my one food aversion.

[kbucky]

I must say that I love the red pepper aioli and I think it is a perfect match for this casserole, but if it really turns your stomach you might try blending together some silken tofu, roasted red peppers, and garlic to substitute for a sauce...

[debbinard]

Thanks for the info on aiola -- where do you get it (I did not find on my store's condiment shelf).

This sounds like a wonderful dish-- I have lots of zucchini in my garden. However, I cannot find my March 2001 issue, and when I searched the recipie finder site it does not come up. Anyone care to post it here?

Thanks:confused:

[JJ40]

Hi debbinard--

I believe that you make the aioli yourself--the recipe for it is included with the zucchini casserole recipe. Unfortunately, I do not have mastercook, so I can't provide the recipe for you.

I'm sure some kind soul will come to your rescue!

Julie :)

[Terrytx]

Here is the recipe including the aioli. We loved it and my family isn't big on zucchini.


* Exported from MasterCook *

Zucchini Casserole with Red-Pepper Aioli

Recipe By :
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 cu 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"

[debbinard]

Thanks much for the recipe--I have finally tried it and it is very good-will definitely make it again!

You know, I tried to find this on the cooking light recipie search and it does not come up. Anyone have any idea why they would eliminate some recipies?

Deb

[emilycat]

Deb, it's not really that CL eliminates recipes from the finder, they just don't include every one from every single issue. I'm not really sure how they decide which ones to put in the finder, but I know there are loads that aren't in there.

[vbak]

I have got to make this. We eat way too much meat. bThanks for the review. Vicky