ZUCCHINI WITH PASTA FOR THE SOUP KITCHEN ENJOY DAN:

ZUCCHINI CASSEROLE WITH PASTA FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20

INGREDIENTS:

5 Pounds zucchini
5 cups uncooked ziti pasta

10 eggs, slightly beaten

1-1/2-cup milk

2 cups bread crumbs

3 pounds shredded mozzarella cheese, divided

1 (28 Oz) can cream of mushroom soup

3 teaspoons EACH dried oregano, basil,

6 garlic cloves, minced

2 onions, finely chopped

1/2-stick butter

1/4-cup baking powder

1-1/2-cup flour

Sea salt and freshly ground black pepper to taste

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)

1.   Peel off skin of zucchini squash, slice into 1/2-inch rounds.

2.   In a large bowl, mix together eggs, milk, cream of mushroom soup, garlic, baking powder, flour, and salt and pepper to taste.

3.   Pour into oven proof baking pan.

4.   Arrange half the zucchini rounds on top of mushroom mixture.

5.   Sprinkle 1/4- of the cheese and herb mixture on top.

6.    Add second layer of zucchini and sprinkle remaining cheese and herbs.

7.   Melt butter in skillet over medium-heat.

8.   Stir in onions and sauté for 5 minutes.

9.   Add bread crumbs, and cook until absorbed in butter.

10.                Sprinkle on top of casserole.

11.                Cover loosely with foil and bake in pre-heated oven for 25 minutes.

12.                Remove foil and bake another 20 minutes.

13.                Bake until the top is crusty.

ENJOY DAN:                          BON-APPETITE!!