1 lb. lean ground beef
1 c. soft bread crumbs
1/4 c. each finely chopped onion & celery
1 1/2 tsp. Worcestershire sauce
1 egg
1 tbsp. garlic salt
1/4 tsp. pepper
1 can (16 oz.) stewed tomatoes
12 oz. zucchini, thinly sliced (about 2 1/2 c.)
1/2 tsp. each crushed oregano, basil & sugar
1 tbsp. cornstarch
1 c. beef broth (canned or made with bouillon cube)
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 275 degrees for 20 minutes.

Meanwhile, combine tomatoes and zucchini with remaining seasonings; simmer 5 minutes. Blend cornstarch and broth; stir into tomato mixture. Pour over meat balls, continue baking 10 minutes longer. Serve over beds of fluffy rice. Makes 6 servings.