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

Preheat oven to 425 degrees. Remove herb packet from rice and pasta mix; set aside.

In large skillet, melt butter. Add zucchini, onion and pasta mix. Saute 3 minutes. Remove from heat.

In small bowl, mix soup with 1/3 cup water. Add to zucchini mix. Stir in herb packet and 1/4 cup cheese. Pour into shallow 2 quart baking dish. Sprinkle with remaining cheese.

Bake 25 minutes, or until golden bubbly. Let stand 5 minutes before serving. If desired, garnish with tomato peel roses and zucchini peel curls.