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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Strain cauliflower rice and pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Dice tomato into ¼-inch pieces.