Skillet Orzo with Zucchini, Corn, Feta & Mint

Pour in the 3 cups of chicken broth and the 3/4 teaspoon of salt. Bring the liquid to a simmer, then reduce the heat to low. Cover the skillet and let it cook, stirring once or twice, until all the liquid has been absorbed and the orzo is tender, which should take around 15-20 minutes.

Once the orzo is cooked, remove the skillet from the heat. Stir in the reserved zucchini and corn, along with the sliced scallions, fresh mint, crumbled feta, and lemon juice. Give it a good stir to combine everything, then taste and adjust the seasoning with salt and pepper as needed.