2 c. elbow macaroni
2 tbsp. butter
1/2 c. onion, chopped
8 oz. sm. zucchini, sliced
1 c. fresh ripe tomatoes, cubed
1/2 c. Italian flat-leaf parsley, chopped
1 garlic clove, crushed
1 (15 oz.) container whole milk ricotta cheese
1/2 c. milk
2 tbsp. Romano cheese, grated
2 tbsp. Parmesan cheese, grated

Cook macaroni in plenty of boiling salted water until just slightly undercooked, about 6 minutes; drain. Meanwhile, melt butter in a wide skillet; add onion; saute five minutes. Add zucchini; saute five minutes more. Stir in tomatoes, parsley, and garlic; simmer, uncovered, five minutes. Stir in ricotta cheese, milk, Romano cheese and one tablespoon of Parmesan cheese. Combine the cooked elbows with the sauce. Pour into a buttered 1 1/2 quart shallow baking dish; sprinkle the top with remaining 1 tablespoon of Parmesan cheese. Bake in preheated oven at 350 degrees for 20 minutes or until top is lightly brown.