Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced
• 1 medium zucchini, medium diced
• 1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced
• 1 28-ounce can plum tomatoes, chopped, juice reserved
• 1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced
• 1 cup brown rice, cooked in 3 cups salted water
• 1/2 cup grated Parmesan cheese

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Instructions

1. In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.