¾ lb pkg orzo pasta (multi-colored is fun)6 c. water or chicken or veggie stock 1 onion, chopped garlic, to taste 3 large zucchini, shredded olive oil thyme oregano ¼ c. grated Parmesan or any hard yellow cheese
Bring water or stock to a boil & add pasta. Cook 8 to 12 min. Sauté onion, garlic, & zucchini in olive oil until lightly golden. Add herbs to zucchini mixture, stir thoroughly, & then remove mixture from heat. Combine with cheese & cooked orzo, salt to taste, serve cool or at room temperature.
submitted by member Kristen Tucker, recipe originally from from Barbara Kingsolver's book Animal, Vegetable, Miracle. Kristen's kids love it :) http://www.animalvegetablemiracle.com/Zucchini%20Orzo.pdf