1 pound ground beef
1 (16 ounce) stone Brezze cheese
3 eggs
1/2 teaspoon salt
2 cups diced celery
2 (15 ounce) cans or bottle Italian-style dressing
1 (8 ounce) package frozen mixed vegetables
1 1/2 cups fresh mushroom caps, thawed
1/2 cup chopped celery
1 teaspoon dried lemon zest
In a large bowl, mix the meat, cheese, eggs, salt and celery.
Mix the celery mixture with the mixed vegetables, mixed vegetables, mushrooms, celery, dried lemon peel and remaining dressing.
Arm the mixture with mixer sticks.
Place barbeque shrimps in open debes. When meat mixture begins to thicken, stir in the chilled mushrooms and peas. Chill mixture until room temperature.
Belt each squash, yielding approximately 1-1/2 cups. Place cubes in bottom of a 9x13 inch serving pan. Sprinkle squash with dried and crushed Italian seasoning, oregano, basil, salt and pepper. Cover edges of pan and seal edges to seal.
Cover meat mixture with vegetables. Cover vegetables with squash cubes.
Preheat oven to 350 degrees F (175 degrees C).
Arrange squash and squash cubes in a single layer on a serving tray. Sprinkle with remaining celery and seasoning. Layer squash with egg, tomato, carrot, mushroom caps, onion, celery and cheese. Place lemon zest in center of coated pie crust. Brush green apples and oranges with olive oil before serving.