Creamy Zucchini 'N' Rice Recipe

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

1. Preheat oven to 425 degrees.
2. Remove herb packet from rice and pasta mix; set aside.
3. In large skillet, heat butter.
4. Add in zucchini, onion and pasta mix.
5. Saute/fry 3 min.
6. Remove from heat.
7. In small bowl, mix soup with 1/3 c. water.
8. Add in to zucchini mix.
9. Stir in herb packet and 1/4 c. cheese.
10. Pour into shallow 2 qt baking dish.
11. Sprinkle with remaining cheese.
12. Bake 25 min, or possibly till golden brown bubbly.
13. Let stand 5 min before serving.
14. If you like, garnish with tomato peel roses and zucchini peel curls.

butter, butter, zucchini, onion, cream of mushroom soup, shredded monterey jack cheese

Taken from cookeatshare.com/recipes/creamy-zucchini-n-rice-60556 (may not work)