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. 16. MAKE 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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Ingredients
