1 medium onion, chopped
2 cubes chicken bouillon
6 zucchini
2 cups water
1/4 cup finely chopped fresh parsley
1/2 cup raisins
2 tablespoons chopped fresh basil
1 (7 ounce) can mushroom mushroom sauce
1 1/2 cups milk
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped celery
1/4 teaspoon salt
1 (6 ounce) can tomato paste
1 (6 ounce) can tomato paste with onion salt
1/2 cup shredded Italian cheese
In a large saucepan, simmer onion and chicken bouillon over medium heat until tender. Stir in zucchini, water, parsley, raisins, basil, mushroom sauce and milk. Return to a simmer, stirring occasionally, until the zucchini is tender.
In a small saucepan, mix mushroom sauce and milk. In a large bowl, combine corn, celery, salt, tomato paste and tomato paste. Mix well, then stir in potato mixture.
Pour chilled mixture over the zucchini mixture in a small bowl, and sprinkle with cheese, then pour over all. Cover, and refrigerate overnight.