Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Hamburger -- 80% lean
     1/2  Cup           Soft Bread Crumbs
     1/4  Cup           Onion -- finely chopped
   1                    Egg -- beaten
     3/4  Teaspoon      Garlic Salt -- divided
     1/4  Teaspoon      Crushed Red Pepper
  14 1/2  Ounces        Italian-Style Stewed Tomatoes
   1      Cup           Water -- divided
   1      Teaspoon      Instant Beef Bouillon Granules
   1 1/2  Tablespoons   Cornstarch
   2      Cups          Zucchini -- sliced
   2      Cups          Cooked Pasta

Preparation:

Combine ground beef, bread crumbs, onion, celery, 1/2 teaspoon of the garlic salt and red pepper. Shape into 12 balls and brown in a large, heavy, nonstick skillet over medium heat. Pour off drippings. Break up tomatoes; add to skillet with 3/4 cup water, beef bouillon granules and remaining 1/4 teaspoon garlic salt. Bring to boil; reduce heat and simmer, covered, 15 minutes. Dissolve cornstarch in remaining 1/4 cup water. Stir cornstarch mixture and zucchini into skillet with meatballs and continue cooking, covered for 5 minutes. Serve over cooked pasta.