In a small bowl, marinate raw, cleaned shrimp in soy sauce, honey, water, ginger & garlic powder for at least 30 minutes or longer. Cook rice in chicken broth.
Preheat oven to 400 F.
In a small bowl, combine Parmesan & garlic powder. Melt margarine; toss zucchini slices in it, then coat with Parmesan mixture.
In a round, 8″ baking pan, alternate drained shrimp (reserve marinade) & zucchini slices to form bottom layer. Top with cooked rice. Drizzle marinade from shrimp over rice. Bake for 20-25 minutes.
We really enjoyed having this meal with warm cornbread.