Zucchini Casserole With Red-Pepper Aioli

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“This is a heartier French onion soup that is packed with yummy vegetables with an Italian twist and makes a meal on its own. The aioli can be used later on for a dipping sauce with other vegetables or as a sandwich spread. Originally from Cooking Light.”
1hr 10mins
4 individual bowls

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Heat oil in large nonstick skillet over medium-high heat.
  3. Add onion; saute 15 minutes or until golden brown.
  4. Cut 2 bread slices into 1" cubes; set aside.
  5. Drain tomatoes in a colander over bowl, reserving 1/2 cup liquid; discard remaining liquid.
  6. Place tomatoes in a medium bowl.
  7. Stir in basil, if using, thyme, Italian seasoning, pepper and garlic.
  8. Place 1/2 cup onion in the bottom of a 3-qt casserole dish coated with cooking spray.
  9. 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.
  10. Repeat layer; top with bread cubes.
  11. Pour 1/4 cup reserved tomato liquid & broth.
  12. over casserole; if it looks like too small an amount, add the other 1/4 cup of tomato liquid.
  13. Cover and bake for 30 minutes.
  14. Uncover casserole and bake an additional 25 minutes or until top begins to brown.
  15. Spoon 2 cups casserole into each of 4 shallow bowls; top each serving with 1 tablespoon Red-Pepper Aioli.
  17. Drop garlic through food chute with food processor on.
  18. Process until finely minced.
  19. Add the remaining ingredients, and process until well-combined.

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