Begin by filling a medium pot with salted water and bring it to a rapid boil. Once boiling, add 1 ½ cups of orzo and cook according to package directions, about 8-10 minutes, until al dente. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour for about 2 minutes until golden.

Gradually pour in 1 ½ cups of milk, whisking continuously until it thickens to a creamy consistency. Stir in ½ teaspoon of dried basil, ¼ teaspoon of paprika, and season with salt and pepper.

Add ⅓ cup of grated Parmesan cheese, letting it melt, then combine with the drained orzo and shredded zucchini, mixing well.

Heat for an additional 2-3 minutes, then adjust seasoning if needed and serve warm.