1 pkg. herb and butter Rice-a-roni mix
3 tbsp. butter
2 lb. zucchini squash, shredded
1 med. onion, chopped
1 can (10 3/4 oz.) cream of mushroom soup
1 c. Monterey Jack cheese, shredded

Preheat oven to 425 degrees. Remove herb packet from Rice-a-roni package; set aside. In a VERY LARGE skillet, melt butter. Add zucchini squash, onion and rice-a-roni mix; saute' 5 to 6 minutes. Remove pan from the heat.

In a small bowl, mix soup with 1/3 cup water; add to zucchini mixture. Stir in reserved herb packet and 1/2 cup cheese. Pour into a shallow 2 quart baking pan (9x13 inch is good); sprinkle with remaining cheese. Bake 25 minutes, or until golden brown and bubbly. Let stand 5 minutes before serving. If desired, garnish with tomato peel roses and zucchini-peel curls.