Place a large non-stick skillet in the oven and preheat to 375°F. When the pan is hot add the diced zucchini and spray lightly with olive oil. Toss and return the pan to the oven. About every 7 minutes remove the pan and toss the zucchini carefully. After about 20 minutes the zucchini cubes should be lightly browned.

While the zucchini is cooking heat the olive oil over medium-heat in a medium sized stock-pot. Add the minced garlic and cook slowly. Do not allow to brown.

When the garlic is soft and translucent, add the onions and cook until they are also translucent.

Add the risotto and cook for about 2 minutes, stirring frequently.

Reduce the heat to medium and add the chicken stock . Stir well. Cook for one minute and add 2 cups of water the salt and rosemary.

Cook over medium-heat, stirring occasionaly so that the rice will not stick to the bottom. After about 15 minutes, check to see if the rice is done. Add more water, 1/4 cup at a time as needed.

Add the cooked zucchini when the rice is soft but not mushy. Add the goat cheese and parmesan cheese. Stir and cook for another minute over very low heat. Season with pepper to taste.