HEAT oil in nonstick skillet on medium-high heat. Add zucchini; cook 1 min. Add shrimp; cook until shrimp turn pink, stirring occasionally.
STIR in tomatoes with their liquid and the dressing. Cook on low heat until heated through. Sprinkle with cheese.
SPOON over cooked rice. Sprinkle with chopped fresh parsley, if desired.
serving size = 1-1/2 cups (375 mL)