Heat the olive oil in a large, deep frying pan over a medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Add the garlic and cook for another minute, stirring so it doesn't burn.
Add the diced yellow and green courgettes to the pan.
Cook for around 5–6 minutes, stirring occasionally, until the courgettes have softened and started to colour slightly.
Add the orzo and vegetable stock and stir everything together.
Bring to a gentle simmer and cook for around 10–12 minutes, stirring regularly. The orzo will absorb the stock as it cooks and become lovely and creamy.
If it starts looking too thick before the orzo is cooked, simply add a splash more stock or water.
Once the orzo is tender, stir through the lemon zest, lemon juice, Parmesan and cream cheese.
Season generously with freshly ground black pepper and add salt if needed.
Spoon the creamy courgette orzo into bowls and finish with fresh basil or parsley and a little extra Parmesan. I also love adding a final squeeze of lemon and some zest over the top.