Zucchini Casserole With Red-Pepper Aioli

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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

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