Title: Baked pasta and zucchini
 Categories: Entree
      Yield: 8 Servings
 
    1/2 lb Rotini; colored
  1 1/2 lb Zucchini; (3 medium)
           Salt
      1 lg Onion; sliced
    1/2 lb Potatoes; peel thinly slice
      8 tb Butter
      4 oz Prosciutto or smoked ham;
           -julienned
  1 1/2 c  Grated Parmesan cheese
    1/3 c  Fresh parsley; minced
      2 tb Chopped fresh basil
      1 ts Salt
           Freshly ground black pepper
      1 lb Tomatoes; peeled and chopped
 
  TOMATOES:  3 medium, rip.  Or 2 cups drained canned plum tomatoes.
  
  Preheat the oven to 350 degrees. Cook the pasta according to package
  directions. Drain the pasta and set aside.
  
  While the pasta is cooking, trim the zucchini but do not peel. Slice
  the zucchini thinly, place in a colander, and sprinkle with salt. Let
  stand at room temperature for 30 minutes to drain off excess moisture.
  
  Put the zucchini between 2 layers of paper towels and squeeze dry
  with your hands. Place the zucchini in a well-greased 9 x 13-inch
  clear baking dish. Top with the onion slices, then with the potatoes.
  Dot with 2 tablespoons of the butter and sprinkle the prosciutto on
  top. Dot with 2 more tablespoons of butter. Sprinkle 3/4 cup Parmesan
  cheese on top.
  
  In a separate bowl, mix the pasta, parsley, and basil with the salt
  and pepper to taste. Distribute the pasta over the vegetables in the
  baking dish. Dot with 2 more tablespoons of butter. Top the pasta
  with the tomatoes, dot with the remaining butter, and sprinkle the
  remaining Parmesan on top. The casserole can be refrigerated for 4
  hours at this point.
  
  Cover the baking dish with aluminum foil and bake 45 minutes to 1
  hour. Turn off the oven, open the oven door, and let the dish stand
  for about 10 minutes before serving. [patH mcRecipe]