Preheat oven to 350 F.

Mix 2 tbsp olive oil with the zucchini and shallots. Season with salt and pepper. Keeping the skin on the garlic cloves, place them around the baking sheet with the zucchini and shallots and roast for about 25-30 minutes, mixing them around halfway through.

Boil water for the orzo and cook according to package directions. With 5 minutes of cook time left, add the frozen peas to the pot. Drain and add to a large mixing bowl.

Add the cooked zucchini and shallots to the bowl. Squeeze out the roasted garlic cloves from their skins, chop them finely, and add to the mixing bowl.

Add the remaining olive oil, lemon juice, lemon zest, salt, pepper, thyme, and goat cheese.

Mix together and serve!