4 mountain zucchini
8 ounces shredded mozzarella cheese
1/2 onion, chopped
3 tablespoons extra virgin olive oil
1/3 cup all-purpose flour
1 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons all-purpose flour
3 tablespoons white sugar
2 teaspoons baking powder
1 pinch salt
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8 inch greased casserole dish.
Bring a large pot of lightly salted water to a boil. Add zucchini and cook until tender but still firm, about 5 minutes. Drain, remove skin and pulp, and cut into ½ inch pieces. Place springform pan over hot water, placing bottom edge over pan. Place tomato slices over zucchini pieces so they are touching and coated. Pour water into greased 3/4 gallon (3 clams) rimmed aluminum foil pan.
Pour tomato juice into pan with zucchini. Sprinkle with crumbled mozzarella cheese and onion. Bring just to a simmer; do not double serve.
In a large bowl, combine zucchini, milk, boiled pureed vegetable, cheese, egg and flour; mix well.
Pour mixture into prepared 8x8 inch casserole dish. Spread top of dish in first layer with FROSTING