Preheat your oven to 400°F (200°C). Toss the diced zucchini and yellow squash with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper on a sheet pan. Spread the vegetables into a single layer. Roast for 25–30 minutes until lightly golden at the edges.

In a large sauté pan or skillet, warm another tablespoon of olive oil over medium-high heat. Add the chopped onions and sauté them until they start to soften, about 4–5 minutes.

Stir in the minced garlic, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Cook until fragrant, about 1 minute.

Add the orzo to the pan, making sure to coat it in the sautéed onions, and toast for 1 minute.

Pour in the low-sodium vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 8–10 minutes, or until the orzo has absorbed most of the broth and is al dente.

Remove the pan from the heat and stir in the peas and grated Parmesan cheese. If using frozen peas, they will quickly thaw as you stir them in.

Finally, fold in the roasted squash and zucchini along with the minced chives.