Disappearing Zucchini Orzo
3⁄4 lb pkg orzo pasta (multicolored is fun)
1 chopped onion (or several small onions)
garlic to taste
3 large zucchini
olive oil for sauté
thyme to taste
oregano to taste
1⁄4 cup grated parmesan or any hard yellow cheese
1Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes
2 Use a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden.
3 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.