2 cups uncooked elbow macaroni
4 tablespoons (1/2 stick) butter
1 cup grated cheddar cheese
1 (15 oz.) can tomato sauce
1/2 tsp. taco seasoning
1/3 cup chopped onion, optional
2 cups cubed zucchini, cooked until tender and drained
3 cloves garlic, minced
4 oz. medium or hot chunky salsa
Salt and pepper, to taste

Preheat the oven to 350°F and lightly grease a 1 1/2-quart casserole dish.

Cook macaroni according to package directions until al dente, then drain and set aside.

Melt butter in a large saucepan over medium heat. Stir in the onion and zucchini, and saute lightly then add half the cheese and stir until melted. Add the tomato sauce, garlic, salsa, seasoning, salt, pepper, and macaroni to the pan, mixing well.

Pour into the prepared casserole dish and sprinkle with remaining grated cheese. Bake for 20-30 minutes or until heated through and cheese is melted on top.

Serve warm.

Variation: Add 1 lb browned and drained ground beef or chuck.