1 lb. lean ground beef
1 c. soft bread crumbs
1 egg
1 tbsp. garlic salt
1/4 c. each finely chopped onion & celery
1/4 tsp. pepper
1 can stewed tomatoes
1 1/2 tsp. Worcestershire sauce
12 oz. zucchini, thinly sliced (2 1/2 c.)
1/2 tsp. crushed oregano
1/2 tsp. basil
1/2 tsp. sugar
1 tsp. cornstarch
1 c. beef broth
3 c. hot cooked rice

Combine beef, bread crumbs, onion, celery, Worcestershire sauce, egg, 1 1/2 teaspoons garlic salt and pepper. Mix thoroughly. Form into 12 meat balls. Place in a greased shallow baking pan. Bake at 375 degrees for 20 minutes.

Meanwhile combine tomatoes and zucchini with remaining seasonings and simmer 5 minutes. Blend cornstarch and broth; stir into tomato mixture. Pour over meatballs; continue baking 10 minutes longer. Serve over beds of rice.