Wonderful summer pasta recipe! After reading some of the reviews, I made a couple of modifications. When I sauteed the ground beef, I added some minced garlic, about 3/4 c. chopped onion and was generous with the salt and pepper. I used 3 cans beef broth and doubled the tomatoes. It was a little too juicy -- next time I'll use 1-1/2 cans tomatoes. I didn't have Italian tomatoes so just used regular diced tomatoes but added crushed red pepper, a little more salt and pepper (can't cook pasta without salt!!!), a little garlic powder and some fresh oregano and basil from the garden. We like our pasta al dente, so I decreased the initial cooking time from 15 to 10 minutes before adding the zucchini, which was also fresh from the garden. Since I had a little too much sauce, I added the entire 3/4 cup freshly grated parmesan right to the pot. Delicious! Like a past reviewer, I made mine a little bit ahead and I think that extra time sitting allowed the flavors to blend wonderfully!
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