1 (7 1/4 oz.) pkg. herb and butter flavor rice and pasta mix
3 tbsp. butter
1 lb. zucchini, shredded
1/2 med. onion, chopped
1 c. cream of mushroom soup
1/2 c. shredded Monterey Jack cheese

Preheat oven to 425 degrees. In a skillet, melt butter. Add zucchini, onion (remove herb packet from rice and pasta mix) and rice, pasta mix. Saute 3 minutes. Remove pan from heat. In a bowl, mix soup with 1/3 cup water; add to zucchini mixture. Stir in herb packet and 1/3 cup cheese. Pour into baking dish; sprinkle remaining cheese. Bake 25 minutes. Let cool 5 minutes.