Start with the aromatics. Heat up the olive oil in your skillet over medium heat. Once it’s warm, toss in the diced onion (or shallot) and let it cook for about two minutes. You’ll know it’s ready when it turns soft and translucent. Add the garlic next and stir for about 30 seconds, just until it’s fragrant. (Pro tip: Don’t let the garlic burn—it can turn bitter quickly.)

Toast the orzo. Once your aromatics are good to go, add the uncooked orzo to the pan. Stir it around so it gets coated in the olive oil and starts to lightly toast. This step gives the orzo a nutty, slightly golden flavor that really elevates the dish.

Mix in the zucchini and liquids. Toss in your grated zucchini and give it a quick stir. Then add the lemon juice, zest, Italian seasoning, and a generous pinch of salt and pepper. Pour in the broth and milk, stirring to combine. Bring the mixture to a boil, then reduce it to a gentle simmer. Let it cook for about 10-12 minutes, stirring occasionally to prevent sticking. If it starts to look too dry, don’t be shy about adding a splash more broth. The goal is a creamy consistency.

Finish with the good stuff. Once the orzo is tender and the liquid has mostly absorbed, take the skillet off the heat. Stir in the crumbled feta and fresh dill, letting the cheese melt slightly into the dish. The tanginess of the feta is what really ties everything together.

Serve it up. For a little extra flair, drizzle some olive oil over the top and sprinkle on a pinch of chili flakes if you like a touch of heat. Serve it warm and enjoy that first creamy, lemony bite.