Wild Rice & Zucchini Salad

2 cups wild rice, cook in 5 qt with 6 cups of broth
2 medium zucchinis, sliced cone #4
4 tbsp olive oil, divided
sea salt
ground black pepper
1 tsp lemon zest, finely grated
juice from half a lemon
1/4 cup pecans, toasted and chopped
3-4 sprigs of parsley, finely chopped

1/4 cup  nutritional yeast

Cook the rice in 5 qt roaster, While rice is cooking, Saute the zucchini in 11 inch skillet with a little oil and water.  Season with salt and pepper. Place rice and cooked zucchini in a medium bowl. Add remaining olive oil, lemon zest, juice, yeast, pecans and chopped parsley. Season to taste (I like a lot of black pepper here). Serve immediately or chill and store for later.