Nonstick cooking spray

1 zucchini, sliced and halved

2 tsp. grated lemon peel

1 cup sliced mushrooms

1/2 cup chopped onion

2 cloves garlic

3/4 ts. dried sage leaves

1/4 to 1/2 tsp dried thyme leaves

1 1/4 cups uncooked orzo

2 14 oz cans chicken broth

8 oz shrimps, peeled and deveined

3/4 cup frozen peas, thawed

1/4 cup grated parmesan cheese

salt and pepper to taste

Spray a large saucepan with cooking spray. heat over medium heat until hot. Add zucchini and lemon peel. Cook and stir 2-3 minutes or until zucchini is tender. Remove from saucepan. Set aside.

Add mushrooms, onion, garlic, sage and thyme to saucepan. Cook and stir 2-3 minutes or until onion is tender. Stir in orzo. Cook and stir until browned.

Bring chicken broth to a boil in medium saucepan. Add broth to orzo mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding the next 1/2 cup. continue cooking 10-15 minutes or until orzo is tender.

Stir in shrimp and peas into orzo mixture during last half of cooking time. Stir in zucchini mixture last 2-3 minutes of cooking time. Stir in cheese. Season to taste with salt and pepper.

Makes 4 main dish servings.