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Heat The Oil In A Pot Over Medium Heat. Stir In Orzo, And Cook 2 Minutes, Until Golden. Stir In Garlic, Zucchini, And Carrot, And Cook 2 Minutes. Pour In The Broth And Mix In Lemon Zest. Bring To A Boil. Reduce Heat To Low And Simmer 10 Minutes, Or Until Liquid Has Been Absorbed And Orzo Is Tender. Season With Thyme And Top With Parmesan To Serve.
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