Wash your zucchini thoroughly under cold running water. Cut off the stems. Use the coarse side of a box grater to shred the zucchini completely. Do not squeeze out the moisture, as this natural juice will help build the base flavor of the sauce.

Place a large, deep skillet or a Dutch oven over medium heat. Add one tablespoon of olive oil and one tablespoon of unsalted butter. Once the butter melts and begins to bubble, add your finely minced garlic cloves. Cook for exactly one minute, stirring constantly to prevent the garlic from burning and turning bitter.

Add the grated zucchini directly into the aromatic garlic oil. Season with a generous pinch of sea salt and cracked black pepper. Saute the mixture for 3 to 4 minutes. The zucchini will soften, release its liquid, and turn into a beautiful bright green color.

Push the cooked zucchini to the outer edges of your skillet, creating an empty space in the center. Melt the remaining one tablespoon of butter in that space. Pour in the uncooked dry orzo pasta. Stir the orzo continuously for 2 minutes to toast it in the hot butter. You will know it is ready when the grains turn a light golden color and emit a rich, nutty aroma.

Pour in the three cups of low-sodium vegetable broth and stir all the ingredients together thoroughly. Bring the liquid to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for 8 to 10 minutes. Make sure to remove the lid and stir every two minutes to prevent the orzo from sticking to the bottom of the pan.

When the orzo is perfectly tender and most of the broth has been beautifully absorbed, remove the skillet completely from the hot stove burner. Pour in the heavy cream, fresh lemon zest, and two tablespoons of fresh lemon juice. Stir rapidly to integrate the cream with the residual pasta starch.

Sprinkle the freshly grated aged parmesan cheese into the warm skillet. Stir continuously until the cheese melts completely into a uniform, glossy sauce. Garnish the top with chopped fresh basil leaves and a final crack of black pepper. Serve immediately while hot.