Ingredients

• 1 (14.5-oz) can diced tomatoes with Italian herbs
• 14 oz vegetable broth (1 ¾ cup)
• ½ teaspoon Italian seasoning
• 1 medium zucchini
• 1 (24-oz) bag frozen cheese-filled ravioli
• ¼ teaspoon pepper
• Shredded Parmesan cheese (optional)

Steps

1. Combine in large saucepan: tomatoes, broth, and Italian seasoning until blended. Cover and bring to a boil on high. Reduce heat to medium and simmer 5 minutes.
2. Cut ends off zucchini, quarter, and cut into 1-inch chunks.
3. Stir in remaining ingredients (except cheese); cover and cook 10 more minutes, stirring occasionally, until pasta is tender and soup is hot. Serve topped with Parmesan cheese, if desired.

Ingredients

• 1 Bakery baguette
• 4 oz fresh mozzarella cheese
• 1 tablespoon garlic butter
• 1 tablespoon shredded Parmesan cheese
• 1 tablespoon cooked bacon pieces
• ½ teaspoon Italian seasoning
• Nonstick aluminum foil

Steps

1. Preheat oven to 375°F. Slice a 2- to 3-inch "V" cut into top of baguette and remove top, setting aside to use later. Slice mozzarella thinly. Spread butter inside opening of bread, then top with Parmesan cheese, bacon, seasoning, and mozzarella cheese slices.
2. Loosely wrap foil under filled bread loaf and around sides to form a nest; this will catch spills and prevent bread from tipping. Place bread and foil on baking sheet; bake 9 minutes to melt cheese and heat thoroughly.
3. Place reserved bread top over cheese; bake 3 more minutes or until crisp. Serve.