In a large deep pan add the oil, onion, garlic, zucchini, ground beef, Italian seasoning and some salt and pepper and cook until the meat is no longer pink and the vegetables are tender.
Once the beef and vegetables are cooked through add in the beef broth, milk, tomato sauce, flat leaf parsley, worcestershire sauce, and some more salt and pepper and start to simmer for about 7 minutes.
Then add in the gluten free pasta and start to cook and let the sauce start to thicken.
( remember not all gluten free pasta is the same and has different cooking times - mine had a 7 minutes time and was a corn and rice blend so was not too starchy to cook in my sauce) The sauce will take about 15 minutes to fully thicken maybe a bit more so time your pasta accordingly.
Once the sauce is getting thicker and the pasta is almost done cooking add in the greek yogurt and mix well to combine.
Next, add in the cheddar cheese and the parmesan cheese and stir it to combine and also check it for seasoning at this time to see if it needs more salt and pepper.
Once the pasta is cooked and the cheese is all melted you are ready to serve it to your family or friends and enjoy! I love this recipe I created so much, it takes me back to my childhood with an elevated version.
I hope you and your family love this recipe as much as mine does!