Bring a large pot of salted water to a boil and cook orzo according to the instructions on the label.
1½ cups whole wheat orzo
Once the orzo is cooked, drain, rinse with cold water, and drain again. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3 tablespoons olive oil
Add the garlic, stir for about 30 seconds, then add the zucchini and season with salt and pepper.
1 clove garlic, 1 large zucchini, Kosher salt, freshly ground pepper
Cook, stirring occasionally, until the zucchini begins to brown, about 5 minutes. Remove from heat and cool to room temperature.
In a large bowl, combine the orzo and zucchini.
Stir in ¾ of the feta, ¾ of the mint, the remaining tablespoon of olive oil, and salt and pepper to taste.
6 oz crumbled feta cheese, ¾ cup fresh mint leaves
Top with remaining feta and mint.