1 tablespoon olive oil
1 large red onion, thinly sliced
6 cloves garlic, minced
1 (8 ounce) package tomato paste
8 slices white bread, torn into small pieces
2 eggs, beaten
salt and pepper to taste
2 zucchini, thinly sliced
1 cup canned mushrooms, drained
1 cup chili beans, drained
1 onion, sliced
1 (4 ounce) can tomato paste
1 1/2 tablespoons yellow mustard
Season the onions with garlic salt, and cook over medium heat until tender. Mix tomato paste with garlic salt. Gradually stir tomato paste into onion salt. Cook about 7 to 10 minutes stirring frequently until warmed through. Gradually stir in zucchini and cook 2 minutes.
Stir tomato paste with garlic salt. Spoon squash mixture into pie plate, and sprinkle with diced onion. Sprinkle with zucchini slices and mushrooms. Place sliced bread on top of pie. Sprinkle tomato paste over zucchini slices. Spread tomato paste over squash slices. Cover, and refrigerate 8 hours or overnight.
Bring water to a boil in a large saucepan. Stir in tomatoes, garlic, tomato paste, toast, eggs, salt, pepper, zucchini, mushrooms, and chili beans. Mix together. Return to a boil. Reduce heat to low, and simmer 1 hour or until zucchini is tender. Slice zucchini into thin slices. Sprinkle with tomato paste. Sprinkle with yellow mustard.