Garlic-grilled Chicken with Pesto Zucchini

2 tsp grated lemon zest
2 tbsp lemon juice
4 garlic cloves, minced
½ tsp coarsely ground pepper
¼ tsp salt
4 boneless skinless chicken breast halves

ZUCCHINI MIXTURE:
4 large zucchini
¼ cup chopped oil-packed sun-dried tomatoes
1 tsp olive oil
2 garlic cloves, minced
¼ tsp salt
¼ tsp crushed red pepper flakes
¼ tsp coarsely ground pepper
¼ cup prepared pesto
4 oz fresh mozzarella cheese, cut into cubes

In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 min.

Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use.

Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 min on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm.

In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 min or until crisp-tender. Remove from heat. Stir in pesto.

Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.