Heat the oil in a skillet over a medium heat. Dice the zucchini into half inch cubes. Add to the skillet and cook for 1-2 minutes to just brown a little.
Step 2
Crush the garlic and add to the skillet along with the cauliflower rice, chili flakes, lemon zest, salt pepper and stock. Stir well to combine and simmer for 3-4 minutes until all the liquid has been absorbed and the rice and zucchini are cooked through.