Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil becomes fragrant, add the onion and cook for 2-3 minutes, the onions should be translucent.

Add the paprika, 1.5 teaspoons of the salt, and pepper. Stir to combine.

Add the garlic and tomatoes and cook for another 2-3 minutes.

Transfer the tomato mixture to a blender. Add the cottage cheese and blend on high speed for 2-3 minutes. The sauce should be light and the cheese should be completely blended. Set aside.

Next, add the remaining olive oil to the skillet. When the oil becomes fragrant add the tomato paste and cook for 1 minute.

Add the orzo to the pan to toast for about 2 minutes.

Add the zucchini, remaining salt, and chicken broth to the skillet. Stir and bring to a boil. Place the lid on the top and reduce the heat to a simmer. Cook for 10-12 minutes. The orzo should be fully cooked and soft.

Remove from the heat. Transfer the cottage cheese sauce to the pan and stir to combine. Allow to sit for 5 minutes before serving.

To serve add fresh basil and crushed red pepper flakes.