3-4 medium zucchini very coarsely grated                                                  1 teaspoon salt2 1/2 cups packed fresh basil leaves                                                              1/2 cup olive oil 3/4 teaspoon fresh oregano or 1/2 teaspoon dried                                    3 cloves garlic 3/4 pound orzo (rice-shaped pasta)                                                              6 cups chicken broth 1/4 cup fresh lemon juice                                                                                3 tablespoons chopped parsley 1/2 cup fresly grated Parmesan cheese, Asiago, or Jack Cheese salt and pepper

Sprinkle zucchini with salt in a colander and toss.  Let stand 20 minutes, stirring once or twice.  Squeeze zucchini dry.  Transfer to a large bowl.  Blend basil, oil, garlic and organo together well in food processor or blender.  Add to zucchini; reserve. Bring chicken broth to a oil in a large pot.  Add orzo and reduce heat, cooking until orzo is just tender, about 10 to 12 minutes.  Drain well.  Stir the pasta into the zucchini.  Add the lemon juice, grated cheese and parsley.  Season to taste with salt and pepper. Serve warm, at room temperature, or chilled.

Recipes from a Kitchen Garden by Renee Shepherd 1987. Serves 8.