Cook orzo in 4 cups veggie stock and 2 cups water for 8-10 minutes until soft but not completely cooked. You want the orzo to still be a little firm.
Drain the orzo and toss with 1 tsp olive oil and set aside.
Sautee onion and zucchini in olive oil on low until onions become translucent. Stir frequently to prevent zucchini from browning.
Add salt, pepper, oregano, and white wine to the zucchini. Mix well and cook uncovered on low for 10 minutes.
Add cooked orzo and mix thoroughly. Add lemon juice and then cook uncovered for 10 minutes.