Baked Elbows With Zucchini, Tomato & Parmesan

2 cups elbow macaroni
2 Tbs butter
1 Tbs dried minced onion
2 zucchinis, sliced
1 tomato, cubed
1/2 cup chopped fresh parsley
1 garlic clove, minced
1 15 oz container ricotta cheese
1/2 cup milk
1/2 cup grated Parmesan cheese

1) Preheat oven to 350F. Cook the macaroni in plenty of boiling salted water until just slightly undercooked, about 6 minutes; drain.
2) Meanwhile, melt butter in wide skillet; add onion; saute 1 minute. Add zucchini; saute 5 minutes more. Stir in tomatoes, parsley and garlic; simmer, uncovered, 5 minutes. Stir in ricotta, milk and half of Parmesan cheese.
3) Combine the cooked elbows with the sauce. Pour into a buttered 1 1/2 quart shallow baking dish; sprinkle the top with the remaining Parmesan cheese.
4) Bake until top is lightly browned, about 20 minutes.

Review: This was a little disappointing. I never thought I'd say these words, but the cheese overpowered the vegetables. However, it was still good and was quite filling.