Spaghettini with Dried Ttomatoes & Zucchini

Directions

In medium bowl, mix lemon peel, vegetable bouillon and 1½ cup hot water; set aside.

In 12 inch 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 teaspoon 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.