Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

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.
Most Helpful

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.

ceggydoo August 12, 2010

This so good !It holds up to it's name disappearing zucchini.

958031 September 18, 2008