Adjust an oven rack to the middle position and heat the oven to 400°F.

Heat the olive oil in a 12-inch ovensafe nonstick skillet over medium heat until shimmering. Add the onion and a pinch of salt, then cook until the onion is softened and translucent, 5 to 7 minutes.

Stir in the garlic and orzo. Cook, stirring frequently, until the orzo is fragrant and lightly browned, about 3 minutes.

Stir in the vegetable broth, wine, and a half-teaspoon of salt. Increase the heat to medium-high and bring to a simmer. Once simmering, reduce the heat to medium-low and cook, stirring occasionally, until the liquid is mostly absorbed and the orzo is al dente, 12 to 15 minutes.

Remove the skillet from the heat. Gently fold in the zucchini, cherry tomatoes, spinach, and lemon zest until the spinach just begins to wilt.

Sprinkle the crumbled feta evenly over the top of the pasta. Transfer the skillet to the oven and bake until the zucchini is tender and the feta has softened, about 10 minutes.

Remove from the oven and let the dish rest for 5 minutes to allow the sauce to set. Sprinkle with fresh mint and serve warm with lemon wedges for squeezing over the top.