Spaghetti and Meatballs

Preheat oven to 475 degrees F. Brush 18" by 12" jelly-roll pan with oil.

Tear bread into chunks. In food processor with knife blade attached, pulse bread into fine crumbs. Transfer to large bowl. Pulse cheese until finely ground. Add to crumbs. Pulse zucchini until very finely chopped; add to crumb mixture. Pulse pepper and onion until finely chopped. Add to crumb mixture along with beef, egg, and 1/4 teaspoon each salt and freshly ground black pepper.

With hands, mix ingredients until well combined. Shape by heaping tablespoonfuls into 1 1/2-inch meatballs. Place on prepared pan, spacing 1/2 inch apart. Roast 15 minutes or until browned.

Heat large covered saucepot of salted water to boiling on high. Cook spaghetti until al dente as label directs.

To pan with meatballs, add garlic and tomatoes, pouring tomatoes evenly around pan. Roast 10 minutes longer.

Drain pasta and return to saucepot. Add meatballs and sauce. Cook on medium 1 to 2 minutes or until pasta is well coated, stirring occasionally.