1 (18 ounce) can sliced zucchini, drained
1 pint hot water
1 large onion, sliced. (optional)
1 (15 ounce) can sliced mushrooms
1/2 gallon boiling water
2 tablespoons white sugar
1 egg
8 slivered almonds
1 teaspoon white sugar for garnish
Preheat oven to 300 degrees F (150 degrees C).
In a small bowl, mash zucchini followed by tomatoes by hand and mixing well. Fill a small mixing bowl with water, onion, mushrooms and boiling water; mix well.
Bake 20 to 30 minutes in the preheated oven until vegetables are tender. Before serving, spoon zucchini mixture into an 8x8 inch baking dish. Top with reserved sliced zucchini mixture.
To assemble Zucchini Casserole: Place about 1/2 cup remaining sliced zucchini in a large bowl. Bring to a low boil, stirring constantly until heated through. Lower heat and reserve remaining zucchini.
In a small mixing bowl, combine tomatoes, zucchini and mushrooms and mixing well. Spread mixture into a 5x7 inch dish. Serve zucchini with tomatoes, meat mixture and reserved fresh corn and salt.
Pour zucchini mixture in a 18 ounce glass container with a stopper. Fit stoppers onto end of glass jars. Attach to serving container and apply vegetable spray.
Pour tomato mixture in a 1/3 cup medium bowl. Stir egg and sugar over mixture. Beat in the flour to achieve a smooth consistency.
Serve tables set aside. Pour vegetable mixture over top of tables, cover and refrigerate overnight.