Lemon Orzo with Sautéed Zucchini and Tomatoes

Serves 3

1 cup tri-color orzo
8 cups water
1 Tbsp. chicken bouillon granules

1 Tbsp. olive oil

1 large zucchini, chopped
12-15 cherry tomatoes, sliced in half
1 large shallot, sliced
1 clove garlic, minced
1 tsp. fresh thyme, minced

1 tbsp. lemon zest 
salt and pepper


Bring water and bouillon to a boil in a pot over high heat. Add orzo and cook according to package, about 9 minutes, or until al dente. Drain, set aside.
In a large skillet over medium-high heat, add olive oil. Wait for the skillet to heat up a bit. Add zucchini, cherry tomatoes, shallot and garlic. Sauté for about 5-7 minutes, or until the zucchini is tender.
Remove from heat and add thyme, lemon zest, salt and pepper, stirring well. Then toss with orzo until well combined. Serve immediately.