Zucchini and Tomato Pasta!

8 oz. pasta

1/2 c. plain Greek yogurt

1/4 c. grated Parmesan cheese

2 t. grated lemon zest

1 t. black pepper

1 T. olive oil

2 zucchini, halved and sliced

1 pt. cherry tomatoes, halved

Boil pasta until al dente and drain water.  Meanwhile, stir together yogurt, Parmesan, lemon zest, and pepper in a large bowl.  Heat olive oil in a large skillet, add zucchini and cook until soft.  Add tomatoes and cook for an additional minute.  Remove from heat and let cool a bit before combining with pasta and yogurt sauce.