ITALIAN ZUCCHINI PASTA--Trish Snyder

My brother, Dee, got this recipe from a family in Milan Italy when he was there on a mission for the LDS church.

4-5 green zucchini (cucumber sized)
olive oil
3 to 4 Roma tomatoes
1 pound bacon, cooked and chopped
2 beef bouillon cubes (I like Knorr brand)
garlic salt to taste

Put sliced zucchini in a frying pan. Add olive oil (like it's a salad dressing) and bouillon cubes. Cook over medium heat until it is soupy. Add diced tomatoes and simmer. Add bacon and serve over your choice of pasta. I like penne. Bentley likes egg noodles. Pass fresh grated parmesian cheese to put on top.