Zucchini and summer squash from our CSA and a recipe from the book Animal, Vegetable, Miracle by Barbara Kingsolver. Thanks to Helen and Lindsay for the book recommendation! If you haven't read this book, go directly to the bookstore and pick it up. (Don't wait until winter to read it; I am so glad I am reading it during CSA/Farmers Market season.) Don't borrow it from the library, because it's one of those books you should keep on your shelf.Recipe PDF
- ¾ lb pkg orzo pasta (multicolored is fun)
- 1 chopped onion, garlic to taste
- 3 large zucchini
- olive oil for sauté
- thyme, oregano, or dill
- ¼ cup grated parmesan or any hard yellow cheese
- Bring 6 cups water or chicken stock to a boil and add pasta.
- Cook 8 to 12 minutes.
- Use a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden.
- Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat.
- Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.
It's true the zucchini "disappears" in this recipe. You can't really taste it. However, this doesn't taste really like anything until the herbs, cheese, and salt and pepper are added at the end! I used one small and one medium clove of garlic; next time I will add much more garlic and herbs. This is a great way to use up zucchini! It's also a nice base recipe; you could add many other vegetables (spinach, tomatoes) to this base.
Liz's Rating: 8/10