Meatball Zucchini Italiano

Directions

Combine ground beef, bread crumbs, onion, celery, ½ 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 ¾ cup water, beef bouillon granules and remaining ¼ teaspoon garlic salt.

Bring to boil; reduce heat and simmer, covered, 15 minutes.

Dissolve cornstarch in remaining ¼ cup water.

Stir cornstarch mixture and zucchini into skillet with meatballs and continue cooking, covered for 5 minutes.

Serve over cooked pasta.