Bring chicken or vegetable stock to a boil and cook orzo according to package directions. Drain; rinse with cold water to stop cooking and put in a large bowl. Set aside.
Heat olive oil in a non-stick skillet over medium heat. Add zucchini, onion and garlic; sautÃ© until lightly golden. Add spices to zucchini mixture, stir thoroughly and remove from heat.
Combine with cheese and cooked orzo; salt to taste. Serve cool or at room temperature.