1 tbsp. olive oil
1/2 c. finely chopped onion
1 clove garlic, minced
1 c. long grain rice
2 c. chicken broth, divided
1/2 c. diced zucchini
1/2 lb. raw med. shrimp, peeled, deveined & halved lengthwise (1 lb. shrimp or scallops may be substituted)
1/2 lb. scallops (quartered if lg.)
1/4 c. frozen peas, thawed
2 tbsp. grated Parmesan cheese, plus additional for serving

Heat oil in large, heavy skillet. Saute onion and garlic over medium heat until soft. Add rice and saute until opaque, about 3 minutes. Add 1 cup broth and bring to boil. Cover and simmer about 10 minutes or until liquid is absorbed.

Add remaining broth and zucchini; cover and simmer 5 minutes. Add shrimp, scallops and peas. Simmer, covered, 10 minutes, stirring once. Stir in parsley and cook about 5 minutes or until liquid is absorbed, rice is tender and seafood is opaque throughout. Stir in Parmesan cheese. Makes 4 servings.