Recipe by Kitchen Witch Steph
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.
Top Review by ceggydoo
I love this recipe sooo much that I am adding it to the catering cart for a wedding this weekend! I especially enjoy it the next day when the flavors have a chance to blend. Hot or cold it does not matter to me though the family prefers it warm.
- 3⁄4 lb orzo pasta
- 1 onion, chopped
- 3 large zucchini
- olive oil
- 1⁄4 cup grated parmesan cheese
Directions See How It's Made
- Bring 6 cups of chicken stock or salted water to a boil.
- Add orzo and cook for 8-12 minutes. Drain.
- Use a cheese grater or mandolin to shred zucchini.
- Saute zucchini in oil briefly with chopped onion and garlic until lightly golden.
- Add thyme and oregano to zucchini mixture and stir thoroughly.
- Remove from heat.
- Combine with cheese and cooked orzo. Salt and pepper to taste.
- Serve cool or at room temperature.