Heat 1.5 tablespoons of extra virgin olive oil in a deep skillet or wide sauté pan over medium heat. Add the sliced zucchini half-moons and cook for 4–5 minutes until they are slightly softened and sport a light, golden caramelization. Carefully transfer the zucchini to a side plate and set aside.

Turn down the heat slightly. Add the minced garlic and dry orzo directly to the remaining oil in the skillet. Stir constantly for 1 minute until the garlic is intensely fragrant and the orzo is glossy and lightly toasted.

Pour in the low-sodium vegetable broth and stir gently, scraping up any delicious browned bits from the pan. Bring the mixture to a boil. Reduce heat to medium-low, cover with a tight lid, and let it simmer gently for 8–10 minutes, stirring occasionally so the pasta doesn't stick.

Once the orzo is tender and has absorbed almost all the broth, uncover and stir in the sweet green peas and the cooked zucchini. Cook uncovered for 2 minutes over low heat until the peas are heated through and vibrant green.

Remove the pan from the heat source completely. Fold in the fresh lemon juice, lemon zest, grated Parmigiano Reggiano, and chopped fresh herbs. Stir well as the cheese melts into the residual heat to create a silky glaze. Season with salt and pepper to taste, and finish with a light drizzle of extra virgin olive oil before plating.