Meatball& Zucchini Italiano

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

Combine ground beef, bread crumbs, onion, celery, 1/2 teaspoon of the=20 garlic salt and red pepper. Shape into 12 balls and brown in a large,=20 heavy, nonstick skillet over medium heat. Pour off drippings. Break up=20 tomatoes; add to skillet with 3/4 cup water, beef bouillon granules and=20 remaining 1/4 teaspoon garlic salt. Bring to boil; reduce heat and = simmer,=20 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=20 5 minutes. Serve over cooked pasta.

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