Zucchini Sunset

 

From now until fall, there will be no lack of zucchinis. This casserole is the color of a summer-evening sky.

Zucchini Sunset

Cook together in a large skillet until zucchini is transparent: 1 - 12 inch peeled, seeded and sliced zucchini, 1 qt. tomatoes, 1 large
chopped onion and 2 t. salt.
Meanwhile, make mush by combining: 4 cups boiling water, 2 cups yellow cornmeal mixed with 2 cups cold water and 1 T. salt.
Boil, stirring until mush thickens.
Grease two 8 by 8 inch pans. Pour one-fourth of mush into each pan. Cover with vegetables. Spread remaining mush over centers
of vegetables in a big circle.
Bake at 350o for 1 hour. Extra casserole may be frozen and reheated.