1 lb, skinless zucchini, seeded and cut into 3 inch slices
2 1/2 pounds tomato puree
1/2 pound pimientos
1 pound processed cheese food, diced
1/2 cup chopped onion
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
Assemble the casserole in a large saucepan.
Combine zucchini, tomato, and pimientos with enough water to cover. Bring to a boil. Boil 3 minutes.
Stir tomatoes puree with egg and flour into a thick paste that may appear sticky. Mix in the garlic powder, oregano, and salt. Pour mixture into the prepared casserole dish.
Cover the casserole dish with foil, and let stand overnight.
Preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 60 minutes, until bubbly around edges of the dish. Cool completely before serving.