• Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Trim and quarter zucchini lengthwise; halve crosswise. • In a small microwave-safe bowl, combine minced garlic and 2 TBSP butter (4 TBSP for 8 servings). Cover with plastic wrap and microwave until butter has melted, 30-60 seconds. Season with salt and pepper. Stir and set aside.

• In a large bowl, combine beef*, panko, stock concentrates, garlic powder, half the Italian Seasoning (you'll use the rest later), and a big pinch of salt. Form mixture into 8 21⁄2-inch meatballs (16 meatballs for 8 servings). • Place meatballs on a lightly oiled baking sheet.

• On a second baking sheet, toss zucchini with a drizzle of oil, salt, and pepper. • Roast meatballs on top rack and zucchini on middle rack until meatballs are cooked through and zucchini is tender, 25-30 minutes.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Turn off heat. Drain and set aside in strainer. Wipe out pot.

• In empty pot used for pasta, combine marinara, remaining Italian Seasoning, 1 tsp sugar (2 tsp for 8 servings), and salt. Bring to a simmer over medium- low heat. Cover and cook, stirring occasionally, until warmed through, 5-8 minutes. • Add drained spaghetti to pot; toss to evenly coat. Season with salt and pepper. TIP: If needed, cover to keep warm until ready to serve.

• Halve ciabattas lengthwise and toast until golden brown. • Spread cut sides with garlic butter and halve each piece on a diagonal.

• Serve family style, or divide pasta and zucchini between plates in separate sections; top pasta with meatballs and sprinkle with Parmesan. Serve with garlic ciabattas on the side. Ground Beef is fully cooked when internal temperature reaches 160°.