In a large nonstick saucepan, heat the oil; saute the garlic, onion, zucchini, and red pepper until softened, approximately 5 minutes. Add the rice and brown for 2 minutes, stirring constantly. Add the stock, oregano, basil, chili powder, and olives; covver and simmer for approximately 20 minutes or until tender. Pour into a serving dish and sprinkle with the cheese. Serves 4. Per serving: calories: 268 total fat: 8 g [27% of calories] sodium: 295 mg sat.fat: 3 g cholesterol: 13 mg Recipe by: Nutrition Action Healthletter Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by MM_Buster v2.0l.