2 zucchini
2 yellow squash
3 C. cooked cold brown rice
2 garlic cloves, minced
1/2 tsp. ground pepper
1/4 C. water
1 large tomato, seeded & diced
1/2 C. fresh basil, chopped
1/4 C. Italian parsley (flat leaf), chopped
1/4 C. grated Parmesan cheese

Halve the zucchini & squash lengthwise, then cut crosswise into 1/2″ thick pieces. Put the rice in a large bowl & gently separate the grains and break apart any lumps. Coat a large nonstick pan with cooking spray and over med-high heat add the garlic and saut� for 30 seconds. Add the zucchini, squash & pepper and saut� for 3 minutes. Stir in the water, cover & cook until the vegetables are tender when pierced, about 3 minutes. Uncover and add the rice. Cook, stirring constantly, until heated through, 3-4 minutes. Stir in the tomato, basil, parsley & cheese.

Yield: 6 servings
Calories: 149
Fat: 2g
Fiber: 4g