1. Cook the orzo according to package directions until al dente. Turn the orzo into a colander and set aside to drain.
2. Heat the oil in a large skillet. Add the onion and saute until transparent. Add the zucchini, corn and 1/4 cup water to the skillet, cover and cook the vegetables over medium heat about 5 minutes, or until just tender.
3. Add the orzo, pecans and dill to the skillet, and cook, stirring, until heated through.