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

Curts Aitkins of Food Network

they say 4, but i always eat more

15

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