Cook the orzo pasta in a large pot of salted water until al dente and set aside.

Reserve about 1/2 cup of pasta water before draining the orzo. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.

Add diced zucchini and tomatoes, season with salt and pepper, and cook for 3 to 4 minutes until tender.

Add the cooked orzo to the skillet and stir to combine. Add reserved pasta water as needed to loosen the mixture.

Stir in grated Parmesan cheese and serve immediately.