Ingredients:

1 – 1.5lbs         Lean ground beef

2 – 3                Average sized zucchini

1 cup               Shredded low-fat mozzarella

1 can                Italian style diced tomatoes

2 cups              Elbow macaroni

30oz                Canned or homemade spaghetti sauce

                        (if using canned I suggest Hunts traditional)

To taste:          Dried onion or chopped fresh

                        Grated Parmesan

Minced garlic

                        Pepper

As needed:      Olive Oil

Directions:

Chop zucchini into slices and then into quarters or halves depending on the size of the zucchini.  Set aside.  Bring pot of water to boil and add macaroni.  Cook until tender.  Meanwhile, brown ground beef in frying pan with oil, onion, garlic and pepper.  In a separate pan, sauté zucchini wedges with same (oil, onion, garlic and pepper.) 

When macaroni, beef and zucchini are done, drain pasta and strain any excess fat or oil from the beef.  Combine all three and along with remaining ingredients, spaghetti sauce and diced tomatoes.  (If your sauce is already chunky you can omit the diced tomatoes.)

Pour mixture into large baking pan and cover in grated parmesan and shredded mozzarella.  Bake uncovered in oven at 350 degrees until cheese is melted.

Serve along fresh salad with a lite vinaigrette and garlic bread.