Corn and Zucchini Orzo Salad

INGREDIENTS

• 6 medium zucchini, diced
• Coarse salt and ground pepper
• 1 pound orzo
• 4 tablespoons extra-virgin olive oil
• 5 cups corn kernels (from 6 ears corn)
• 1 small red onion, chopped
• 1 jalapeno, seeded and diced
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice (from 3 lemons)
• 1 cup fresh basil leaves, torn
• 4 ounces feta, crumbled (2 cups)