1 pkg. herb and butter flavor rice and pasta mix
3 tbsp. butter
2 lb. zucchini, shredded
1 med. onion, chopped
1 can low sodium cream of mushroom soup
1/2 c. (2 oz.) shredded Monterey Jack cheese

Preheat oven to 425 degrees. Remove herb package for rice mix and set aside. In a large skillet, melt butter, add zucchini, onion and rice and pasta mix. Saute, remove from heat.

In a small bowl, mix soup with 1/3 cup of water, add zucchini mixture. Stir in reserved herb package and 1/4 cup cheese. Pour into a shallow 2-quart baking dish, sprinkle the remaining cheese over top. Bake 25 minutes or until bubbly. Let stand 5 minutes. Makes 8 servings.