1. Heat one tablespoon olive oil in a large skillet over medium high heat. Add zucchini; sauté 4 minutes, stirring occasionally.
2. Meanwhile mix soy sauce, water, ginger, brown sugar, garlic powder, and honey in a medium saucepan and cook on medium heat. Mix the cornstarch with water until smooth. Add the slurry to the sauce mixture and stir. Cook over medium heat about 5 minutes or until sauce reached desired thickness.
3. Divide rice among serving bowls. Top with zucchini, tomatoes and teriyaki sauce.