Heat a medium size skillet over medium heat. Add the EVOO, three turns of the pan, zucchini and garlic. Sauté the zucchini for 5-6 minutes and remove from the heat.
Place the drained, cooked orzo in a bowl. Add the zucchini and garlic, lemon juice, mint and parsley. Toss and season with salt and black pepper, to taste. Serve on its own or on a bed of baby greens.