Greek Shrimp and Veggie Sauté with Rice

olive oil

1 tsp

uncooked shrimp

4 oz, (peeled, deveined)

uncooked zucchini

1 cup(s), (chopped)

grape tomatoes

10 medium, (halved)

jarred minced garlic

⅛ tsp, (or more if desired)

dried oregano

1 pinch(es)

table salt

1 pinch(es)

black pepper

1 pinch(es)

cooked long grain brown rice

½ cup(s)

fresh lemon juice

2 tsp, (or to taste)

crumbled feta cheese

2 Tbsp

lemon zest

1 tsp, (or to taste)