Sprinkle zucchini with salt in a colander and toss (this allows the zucchini to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from zucchini.
In a food processor whir together the basil leaves, oil, garlic, and oregano until well incorporated.
Place mixture in a large bowl and stir together with the zucchini and set aside.
In a large pot over high heat, bring the chicken broth to a boil; add orzo and reduce the heat to medium, cooking until orzo is just tender, about 10-12 minutes; drain the pasta well.
Stir the pasta into the zucchini mixture, then add the lemon juice, grated cheese, and fresh parsley.
Season to taste with salt and pepper.
Chill for at least an hour before serving as a salad, or serve warm at room temperature as a dinner side dish.