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1
Preheat oven to 375 degrees. Toss tomatoes and diced zucchini in a bowl with 3 T. olive oil , salt and pepper. Turn out the veggies onto a baking sheet and place in the oven to roast while you prepare the other ingredients.
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2
Toast the Orzo in a dry skillet over medium heat until lightly colored and fragrant. Remove from the skillet, and put on a pot of water to boil. When the water has reached a boil, salt generously, and add toasted orzo, stirring to avoid clumps.
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3
While the pasta is cooking, chop the olives, and place in the bowl used for the tomatoes and zucchini. Add the lemon zest and green onion. Check the pasta for doneness, and drain when pasta is al dente. Drain the pasta and add to the bowl with the olives, lemon, and green onion. Remove the roasted tomatoes and zucchini from oven when they become fragrant and shrink a little, and add to orzo mixture. Toss to coat the orzo and mix the ingredients thoroughly.
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4
Heat the skillet used for the toasted orzo over medium high heat and add 2 T. olive oil. Season the shrimp with salt and pepper, and add to skillet, cooking in two batches if necessary. Add Shrimp to Orzo, as well as the chopped herbs, and toss again.
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5
Divide the Orzo between two plates, and sprinkle with cheese. Serve immediately.
