Angel Hair with Shrimp and Scallops

Heat large saucepot of salted water to boiling over high heat; add angel hair and cook as label directs. Meanwhile, in nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Add zucchini and cook 8 to 10 minutes, until tender and golden, stirring occasionally. Transfer zucchini to large serving bowl; set aside. In same skillet, heat remaining 1 tablespoon oil. Add shrimp, scallops, lemon peel, pepper, and 1 teaspoon salt, and cook 3 minutes or just until seafood turns opaque throughout, stirring occasionally. Add garlic and cook 1 minute, stirring. Transfer mixture to bowl with zucchini. Add wine and clam juice to skillet; heat to boiling. Reduce heat to medium; cook 2 minutes, stirring. Pour liquid over seafood mixture. Drain angel hair. Add angel hair and parsley to bowl with seafood mixture and toss well to coat.