In a pan, heat 1 tablespoon of olive oil over medium heat.
Add the zucchinis and cook for 2 to 3 minutes. Season with salt and pepper. Set aside and keep warm.

In a large non-stick pan, over medium-high heat, heat about 2 tablespoons of butter and cook the shrimps for about 2 minutes or until they are pink. Add the zest and a splash of white wine towards the end of cooking. Season with salt and pepper. Set the shrimps aside and keep warm.

In a large saucepan, over medium heat, heat 1 and 1/2 tablespoons of butter and 2 tablespoons of olive oil.
Add the garlic and cook for 1 minute, being careful not to burn it.
Add the rice and cook, stirring constantly, until it becomes golden and translucent.
Add the white wine and let it reduce until it has completely evaporated, about 3 to 5 minutes.
Gradually add the chicken broth to the rice, one ladle at a time, stirring constantly until the liquid is absorbed, about 10 to 12 minutes.
Cook, stirring constantly, for 10 minutes, adding the zucchinis a few minutes before the end of cooking.
Add the shrimps to the rice and mix gently.
The rice grains should be tender on the outside and still crunchy on the inside.
If necessary, add more hot broth and adjust the seasoning.
Remove from heat and add about 1 and 1/2 tablespoons of butter, lemon juice, and parmesan to taste.
Mix gently to coat the risotto well and serve immediately.