In medium bowl, mix lemon peel, vegetable bouillon and 1- half c hot water; set aside. In 30 cm 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 vegetablebouillon mixture, dried tomatoes and spaghettini; heat through, tossing to coat well. Source GH mag (wrv)