1. Fill a large pot with water, bring to a boil, and add orzo. Reduce heat, and cook for 15 minutes, until tender, stirring occasionally to prevent sticking.
2. While orzo cooks, in a large heavy pot, saute zucchini in oil until brown, about 5 minutes. Add drained orzo to zucchini; season with salt, pepper, and oregano.
3. Cover and cook over low heat for 10 minutes. Shake the pot a few times to prevent mixture from becoming lumpy (stirring can mash the zucchini). Serve hot or cold.
