DISAPPEARING ZUCCHINI ORZO
¾ lb pkg orzo pasta (multicolored is fun)
1 chopped onion, garlic to taste
3 large zucchini
olive oil for sauté
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.
The verdict? My sweetie wanted seconds, and was disappointed when I took the last of the leftovers to work for lunch a few days later. Definitely a winner.
I’ll do this one again and again, and try it with other shredded veggies. Maybe call it Hide-A-Veggie Orzo.