Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente.

Drain the orzo in a colander and rinse under cold water to stop the cooking process.

In the same pot, add olive oil over medium heat. Add the zucchini and sauté for about 3-4 minutes until slightly tender.

Add the cherry tomatoes and spinach, cooking until the spinach wilts, about 2 minutes.

Add the cooked orzo to the pot with the vegetables. Stir in the lemon zest, lemon juice, parsley, basil, salt, and pepper. Mix well to combine.

Serve warm or at room temperature, garnished with additional herbs if desired.