• 1¹/₂ quarts water
• 2  packets dry onion soup mix
• 4  ounces enriched spaghetti, broken
• ¹/₃ cup butter or margarine
• ²/₃ cup coarsely chopped onion
• 1  cup green pepper strips
• 2  or 3 zucchini (about ³/₄ pound), washed, ends trimmed, and zucchini cut in about ¹/₂-inch slices
• 4  medium tomatoes, peeled and cut in wedges
• ¹/₄ cup snipped parsley
• 1  teaspoon seasoned salt
• ¹/₈ teaspoon ground black pepper
• ²/₃ cup shredded Swiss cheese

1. Bring water to boiling in a saucepot. Add onion soup mix and spaghetti to the boiling water. Partially cover and boil gently about 10 minutes, or until spaghetti is tender. Drain and set spaghetti mixture aside; reserve liquid.*
2. Heat butter in a large heavy skillet. Add onion and green pepper and cook about 3 minutes, or until tender. Add zucchini; cover and cook 5 minutes. Stir in tomatoes, parsley, seasoned salt, and pepper. Cover and cook about 2 minutes, or just until heated.
3. Turn contents of skillet into a 2-quart casserole. Add drained spaghetti and toss gently to mix. Sprinkle cheese dyer top. If necessary to reheat mixture, set in a 350 ํF oven until thoroughly heated before placing under broiler.
4. Set under broiler with top about 5 inches from heat until cheese is melted and lightly browned.

* The strained soup may be stored for future use as broth or for cooking vegetables, preparing gravy or sauce, or as desired.

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