Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to the package instructions, usually around 8 to 10 minutes, until it reaches al dente. Before draining, scoop out about a cup of the starchy pasta water and set it aside. Drain the orzo and set it aside.

While the orzo cooks, heat a large skillet over medium heat and add the olive oil. Once it's shimmering, add your minced garlic and sauté for about 1 to 2 minutes, stirring constantly.

Add your diced zucchini directly into the skillet with the garlic. Cook for 5 to 7 minutes, stirring occasionally, until the pieces turn tender and pick up a light golden color on the edges.

Add the cooked, drained orzo directly into the skillet with the zucchini and garlic. Pour in the lemon zest and juice, then stir everything together until well combined. If the mixture looks a little dry, add a splash of the reserved pasta water.

Remove the skillet from the heat and sprinkle in the grated Parmesan cheese along with the chopped parsley. Stir everything together until the cheese melts slightly into the warm orzo. Season with salt and pepper to taste.

Serve the Zucchini And Lemon Orzo warm, garnished with extra parsley or lemon wedges.