Instructions: In medium bowl, mix lemon peel, vegetable bouillon and 1-1/2 c hot water; set aside. In 12" skillet, in hot olive oil, cook garlic, stirring occasionally, until garlic is golden brown. With slotted spoon, remove and discard garlic. In hot oil, cook zucchini with pepper and 1 t salt until zucchini is golden brown and tender-crisp. Into zucchini, stir vegetable- bouillon mixture, dried tomatoes and spaghettini; heat through, tossing to coat well. Source GH mag (wrv)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.