Summer Saffron Rice Bake

1  10 oz. pkg. Mahatma Saffron Yellow Rice Mix

2 ears fresh corn, removed from the cob

1 medium zucchini, cut in half and then into slices

1 medium sweet onion, chopped

1/2 can Healthy Request Cream of Chicken Soup

1/2 cup reduced fat sour cream

1 T butter

1 T olive oil

salt and pepper

1 cup grated sharp cheddar, divided

Prepare rice according to package directions.  Cook zucchini, onion and corn in a skillet over medium heat, with butter and and olive oil until soft and beginning to brown, about 10 minutes.  Place cooked rice in a large casserole and mix with soup and sour cream.  Stir in vegetables and half of cheese.  Smooth out top and sprinkle with remaining cheese.  Refrigerate up to 24 hours.  Bake uncovered at 350 for 45-60 minutes until heated through.  Serves 6-8