2 med. zucchini, cut in half lengthwise
1 lb. bulk sausage
1 can Campbell's cream of mushroom soup
1/2 c. thinly sliced onion
1 med. clove garlic, minced
1 med. tomato, cut in wedges

Cut zucchini into 1 inch pieces. Shape sausage into 16 meatballs. Brown in skillet. Pour off fat. Add remaining ingredients except tomato. Cover; simmer 15 minutes or until done. Stir often. Add tomatoes; heat. 4 cups.