1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add garlic, onion, and bell pepper. Sauté 2 minutes.
2. Add zucchini, tomatoes, cayenne pepper, thyme, onion powder, and salt. Bring to a boil. Cover. Reduce heat to simmer and cook 15 minutes.
3. In a small bowl, mix the cornstarch and water and add to the skillet. Add scallops. Stir and cook 3 to 5 minutes until thickened and scallops are opaque in color.
4. Serve over hot rice and top with parsley.
Makes 4 servings.