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TOMATOES: 3 medium, rip.
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Or possibly 2 c. liquid removed canned plum tomatoes.
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Preheat the oven to 350 degrees.
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Cook the pasta according to package directions.
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Drain the pasta and set aside.
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While the pasta is cooking, trim the zucchini but don't peel.
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Slice the zucchini thinly, place in a colander, and sprinkle with salt.
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Let stand at room temperature for 30 min to drain off excess moisture.
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Put the zucchini between 2 layers of paper towels and squeeze dry with your hands.
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Place the zucchini in a well-greased 9 x 13-inch clear baking dish.
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Top with the onion slices, then with the potatoes.
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Dot with 2 Tbsp.
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of the butter and sprinkle the prosciutto on top.
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Dot with 2 more Tbsp.
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of butter.
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Sprinkle 3/4 c. Parmesan cheese on top.
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In a separate bowl, mix the pasta, parsley, and basil with the salt and pepper to taste.
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Distribute the pasta over the vegetables in the baking dish.
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Dot with 2 more Tbsp.
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of butter.
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Top the pasta with the tomatoes, dot with the remaining butter, and sprinkle the remaining Parmesan on top.
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The casserole can be refrigerated for 4 hrs at this point.
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Cover the baking dish with aluminum foil and bake 45 min to 1 hour.
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Turn off the oven, open the oven door, and let the dish stand for about 10 min before serving.
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[patH mcRecipe]
