Disappearing Zucchini Orzo |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I believe the disappearing part of the title refers largely to making the garden's over abundance of squash disappear. I know there will be those larger zucchinis that slip past my radar so I can't wait to try this one. The recipe is from the Kingsolver book 'Animal, Vegetable, Miracle' and is typed here as written. I will come back and hard line some of the amounts and with any tweakings I may have done. Ingredients:
3/4 lb orzo pasta |
1 onion, chopped |
3 large zucchini |
olive oil |
thyme |
oregano |
1/4 cup grated parmesan cheese |
Directions:
1. Bring 6 cups of chicken stock or salted water to a boil.
2. Add orzo and cook for 8-12 minutes. Drain.
3. Use a cheese grater or mandolin to shred zucchini.
4. Saute zucchini in oil briefly with chopped onion and garlic until lightly golden.
5. Add thyme and oregano to zucchini mixture and stir thoroughly.
6. Remove from heat.
7. Combine with cheese and cooked orzo. Salt and pepper to taste.
8. Serve cool or at room temperature.
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