1/4 c. butter
1 c. sliced celery
1/2 c. chopped onion
1/4 c. flour
2 c. milk
3/4 c. grated Parmesan cheese
1/4 c. chopped parsley
1 3/4 tsp. salt
1 tsp. dill weed
2 (10 oz.) cans tuna, drained
1 1/2 c. shredded fresh zucchini
1/2 lb. spiral macaroni, cooked as directed
1 c. fresh bread crumbs

Make a cream sauce with the butter, flour and 2 cups milk. Stir until thick and bubbly. Stir in cheese, parsley and dill weed. In a large bowl combine drained tuna, shredded zucchini, macaroni and bread crumbs. Pour cream sauce over and mix. Bake in a 3 quart casserole at 350 degrees for 25 to 35 minutes.