3 c. sliced zucchini
1 1/2 c. minute rice
2 tbsp. butter
1 can (16 oz.) stewed tomatoes
1 1/4 c. water
1 tsp. salt
1 tsp. garlic powder

Saute zucchini and rice in butter in skillet until slightly browned. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until most of liquid is absorbed. Sprinkle with grated Parmesan cheese, if desired. About 5 cups or 4 servings.