Brown rice primavera

I had this for dinner on Wednesday night. I needed something to do with the gobs of zucchini and tomatoes from our CSA -- we tend to let them sit a little too long, and when their skins starts to wrinkle and shrivel slightly, you know it's time to act fast. I made this with a packet of frozen brown rice from Trader Joe's. I had never used packaged rice before, and while the convenience was lovely, the rice turned out a little watery from microwave cooking. This dish, which is liquidy anyway from the tomatoes, would have been better with fresh-cooked brown rice.

Brown rice primavera

1 tbsp olive oil
1.5 zucchini, sliced
1 large tomato, chopped
1 clove garlic, minced
2 cups cooked brown rice
1/4 cup parmesan cheese, shredded
2 tbs chiffonade of basil

Heat oil in pan over medium-high heat. Add zucchini. Cook for about 10 minutes, until it starts to brown. Add tomato and garlic. Stir until garlic starts to turn translucent. Remove from heat. Add rice, cheese, and basil. Toss to combine.