Heat oil in Dutch oven over medium-high heat. Add onion, garlic and zucchini. Cook for 5 minutes, stirring frequently. Add tomatoes with can liquid, bouillon, water, oregano, salt and pepper. Bring to a simmer. Add vegetables and noodles. Bring to a boil, and add vegetables and noodles, stirring to break up vegetables. Keep at low boil and cook for 8 to 12 minutes or until vegetables and noodles are tender. Sprinkle 1 tablespoon cheese over each serving.

Servings: 6

Serving Size: 1 1/3 cup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 large clove garlic, minced
• 1 medium zucchini, trimmed, halved lengthwise and sliced 1/4-inch thick
• 1 (14.5-ounce) can diced tomatoes
• 4 beef bouillon cubes (or reduced-sodium bouillon equivalent)
• 4 cups water
• 1 teaspoon crushed, dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper or more to taste
• 1/2 (16-ounce) package frozen Italian-style mixed vegetables
• 1 cup NO YOLKS noodles (preferably broad)
• 6 tablespoons grated Parmesan cheese