Combine ground beef, bread crumbs, onion, celery, half teaspoon of the=20 garlic salt and red pepper. Shape into dozen balls and brown in a large,=20 heavy, nonstick skillet over medium heat. Pour off drippings. Break up=20 tomatoes; add to skillet with 0.75 cup water, beef bouillon granules and=20 remaining quarter teaspoon garlic salt. Bring to boil; reduce heat and = simmer,=20 covered, 15 minutes.

Dissolve cornstarch in remaining quarter cup water. Stir cornstarch mixture = and zucchini into skillet with meatballs and continue cooking, covered = for=20 5 minutes. Serve over cooked pasta.

Feature: Creative casseroles