1 lb. ground beef
1 lg. egg
1/4 c. fine dry bread crumbs
2 tbsp. Parmesan cheese, grated
2 tbsp. milk
1 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. black pepper
4 sm. zucchini, slice 1/2 in. thick (about 4 c.)
1 c. sliced fresh mushrooms
2 med. sized scallions, cut into 1 in. pieces, about 1/2 c.
1 clove garlic, crushed
1 (15 or 16 oz.) jar spaghetti sauce, preferably chunk style
2 sm. fresh, ripe tomatoes, cut into wedges

In large bowl, combine ground beef, egg, bread crumbs, grated Parmesan, milk, oregano, salt and pepper; stir to mix well. Shape mixture into 1 1/2 inch balls, place in shallow 2 quart microwave casserole. Cook covered with wax paper, on high for 3 to 5 minutes until almost done, turning meat balls once. Remove meatballs to plate; set aside. Pour off and discard drippings from casserole; wipe casserole clean with paper towels. Combine zucchini, mushrooms, scallions, and garlic in casserole, cook, covered with casserole lid on high for 5 to 6 minutes until vegetables are crisp tender, stirring once. Stir in spaghetti sauce; add tomatoes, cook, covered on high for 2 to 3 minutes until heated through, stirring once.