Disappearing Zucchini Orzo

Ingredients
1 pound orzo pasta (Orzo is little rice-shaped pasta)
1-2 tablespoons olive oil
4 medium zucchini (I used the Zucchini pictured in this week’s CSA post) 1 onion, chopped
3-4 cloves garlic, minced
1-2 teaspoons fresh thyme
1-2 teaspoons fresh oregano
¹⁄₂ cup Parmesan cheese, grated

Instructions
1. Bring a pot of salted water to boil and cook orzo as instructed on package, about 7 minutes. Drain.

2. Heat olive oil in a skillet over medium-high heat. Shred zucchini using a cheese grater, mandolin, or food processor. Sauté zucchini with onion and garlic until lightly golden.

3. Add thyme and oregano to zucchini mixture and stir thoroughly, then remove from heat and combine with orzo and parmesan cheese. Salt to taste and serve cool or at room temperature.  

Comments
I am currently reading an amazing book called Animal, Vegetable, Miracle.  It’s by the wondering Barbara Kingsolver and talks about moving her family from Tucson, Arizona to the Appalachians in order to farm and feed her family from local food.  Of course, the book addresses zucchini, because there always seems to be an over-abundance of it if you grow your own vegetables.  This recipe was included in that section and I knew that I had to try it.  

Both the zucchini in the dish and the dish itself certainly do disappear!

Shown here with Filet Mignon with Fresh Herb and Garlic Rub.

Animal, Vegetable, Miracle