Chop the zucchini and place them into a colander. Toss with salt and allow them to sit in the sink or over a bowl for about 20 minutes.
Meanwhile, cook the orzo according to package directions in a large pot of heavily salted boiling water. Drain and rinse with cold water to stop it from cooking. Drain well, then transfer to a large bowl.
In a large, deep skillet over medium heat, heat 1 tablespoon of the oil. Add the corn; cook until tender, about 3 to 5 minutes, stirring occasionally. Stir in the rest of the oil, zucchini jalapeno and onion to the pan saute until tender and warmed through, about 2 to 3 minutes.
Add the orzo, lemon zest and juice and season with salt and pepper, to taste. Toss with basil and feta cheese.
Notes
Chop the zucchini into uniform pieces. This will help them cook more evenly.
Salting watery vegetables removes some water to avoid your dishes becoming too diluted or soggy. I always salt eggplant before I cook it. This process is known as disgorging vegetables. 15 to 20 minutes of salt can make a world of difference in your dishes! Learn more about salting vegetables here!
Leftover salad can be stored in an airtight container in the refrigerator for up to two days.
If you have leftovers, use them in a frittata for another meal. It's just a delicious and versatile dish!
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