Cheesy Zucchini Casserole

• 1 (.35 oz.) pkg. dried porcini mushrooms
• 2/3 c. boiling water
• 6 to 7 medium-size zucchini (about 3 1/2 lb.)
• 6 Tbsp. olive oil (as needed)
• 1 medium-size onion, chopped
• 2 ribs celery, chopped
• 1 lb. ground chuck
• 2 cloves garlic, chopped
• 2 oz. Prosciutto, chopped (about 1/2 c.)
• 1 c. bottled marinara sauce
• 1 Tbsp. tomato paste
• 1 tsp. dried oregano
• 1 bay leaf
• 3/4 to 1 tsp. crushed red pepper flakes
• 1 c. grated Parmesan cheese

1. Heat oven to 450u0b0. Place dried mushrooms in small bowl. Cover with the boiling water. Let soak for 30 minutes or until the mushrooms have softened. Strain mushrooms, reserving liquid. Chop the mushrooms

porcini mushrooms, boiling water, zucchini, olive oil, onion, celery, ground chuck, garlic, marinara sauce, tomato paste, oregano, bay leaf, red pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=10935 (may not work)