What’s great about this dish is that the macaroni cooks in the tomato-zucchini sauce. You can use any ground meat, as well as crumbled firm tofu, crumbled tempeh…

1-lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 T fresh, chopped basil or oregano (or 1 t dried herb)
1-1/2 c tomato sauce
1-1/2 c chicken, beef or vegetable stock (plus more, if necessary)
1 c elbow macaroni
2 medium zucchini, cut into 1/2-inch cubes
Parmesan cheese

1. In a large skillet over medium heat, cook beef, breaking up with a spoon, for 5 minutes or until no longer pink. Add onion, garlic, and herb; cook, stirring, for 2 minutes.

2. Add tomato sauce and stock; bring to a boil. Stir in pasta, bring back to a boil, reduce heat, cover and cook for 2 minutes.

3. Stir in zucchini, return to a gentle boil and cook, covered, stirring occasionally, adding more stock if needed, for 5 to 7 minutes, or until pasta and zucchini are tender.

4. Serve, topped with Parmesan cheese, if desired.