3/4 c. zucchini, diced
3 tbsp. onion, chopped
1/4 tsp. basil leaves, crushed
1 tbsp. butter
1/2 can condensed Cheddar cheese soup
1 1/2 c. uncooked macaroni
1/2 c. Cheddar cheese, shredded
1/2 c. tomatoes, chopped or canned
1/8 tsp. dry mustard

Cook macaroni, drain. Rinse. In skillet, cook zucchini and onion with basil in butter until tender. Add remaining ingredients. Heat until cheese melts. Stir occasionally.