0 2Tolive oil 1medium onion, chopped 4clvgarlic, minced 1tred pepper flakes 1tdried thyme leaves or 1 teaspoon fresh thyme, minced 1medium zucchini, medium diced 1tdried tarragon or 1 teaspoon fresh tarragon, minced 1ozcan plum tomatoes, chopped, juice reserved 1tdried basil or 1 teaspoon fresh basil, minced 1cbrown rice, cooked in 3 cups salted water 1cgrated Parmesan cheese 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