Bring a pot of salted water to a boil and add orzo to water
Grate Parmigiano Reggiano. Maybe a half cup. This is really your preference here.
Lay out some paper towels. Grate the zucchini, and then lay on top of paper towels. Use another paper towel to press out the liquid from the zucchini.
In a sauté pan, begin to melt and brown the butter. Make sure to gently swirl the pan to not burn the butter. When the butter begins to turn slightly brown and become fragrant, add some pasta water to the butter. Stir vigorously to create a sauce. Turn heat to low.
Add the zucchini to the brown butter sauce and cook for around 30 seconds.
Add the orzo to the zucchini. If the butter sauce is thick, add a tablespoon or so of the pasta water. Stir the pan, or give it a flip.
Begin to sprinkle the Parmigiano Reggiano on top of the orzo and mix in to the sauce. This will create a creamy sauce. If your sauce is too thick, add a tablespoon or pasta water to loosen it up.
Plate your orzo in a small shallow pan, and crack black pepper on top and drizzle the best Extra Virgin Olive Oil you can find on top!
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