Toss zucchini with a little salt and let stand for 10 to 15 minutes. Pat dry.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Add orzo, bone broth, corn, garlic, olive oil and half the pesto to the baking dish; stir well to distribute orzo evenly.
Place zucchini on top in a single layer; do not stir zucchini in. Drizzle lightly with olive oil; season with pepper. Cover tightly with foil.
Bake in the preheated oven for 20 minutes. Remove foil. Gently stir the orzo underneath, and swirl in remaining pesto. Sprinkle mozzarella and Parmesan on top.
Bake uncovered until the top is lightly golden and orzo is tender, 10 to 15 minutes more. Let the dish rest for 5 to 10 minutes before serving. If desired, garnish with sweety drop peppers.
