If necessary, cut turkey into 2 equal portions.

For marinade, in a small bowl stir together lemon peel, lemon juice, oil, bouillon granules, thyme, garlic, salt, pepper, and water.

Place turkey in a plastic bag set in a bowl. Pour marinade over turkey. Close bag and refrigerate for 2 hours. Remove turkey from bag, reserving marinade.

Spray an 8-inch skillet with nonstick spray coating. Add turkey slices. Cook over medium heat about 4 minutes or until tender and cooked through, turning once. Remove turkey from skillet; keep warm.

Add zucchini, mushrooms, and 2 tablespoons water to the skillet. Cover and cook for 3 to 4 minutes or until zucchini is crisp-tender.

Meanwhile, stir together the reserved marinade and cornstarch. Add to the vegetables in the skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve the vegetables with turkey slices and, if desired, rice. Makes 2 servings.