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Prep your veggies by thinly slicing your zucchini and dicing your onion and tomato.
In a large skillet, melt a tablespoon of butter and sauté the zucchinis with garlic powder, salt, and pepper until they attain a delightful tenderness.
Once done, transfer the zucchini from the pan.
Remove from the pan and in the same skillet, incorporate another tablespoon of butter, and sauté the diced onions until they for 2-3 minutes on medium heat.
Bring to a simmer then add your spices and orzo. Let orzo toast.
introduce the chicken stock to the pan, stir well to combine.
Cover the skillet with a lid and let it simmer, stirring occaisonally, allowing the orzo to reach an almost cooked-through consistency.
Squeeze in the fresh lemon juice and reintroduce the cooked zucchini to the pan.
To complete the dish, add crumbled feta.
Enjoy!! xx