3 c. sliced zucchini
1 1/2 c. Minute Rice
2 tbsp. butter
1 (16 oz.) can stewed tomatoes
1 1/4 c. water
1 tsp. salt
1 tsp. garlic powder
Parmesan cheese

Saute zucchini and rice in butter in skillet until lightly browned. Add remaining ingredients except cheese. Bring to a boil, reduce heat; cover and simmer 5 minutes or until most of the liquid is absorbed. Sprinkle with cheese.