News & Politics
A Year of Food Life Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver DISAPPEARING ZUCCHINI ORZO ¾ lb pkg orzo pasta (multicolored is fun) Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes 1 chopped onion, garlic to taste 3 large zucchini olive oil for sauté Use a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden. thyme oregano ¼ cup grated parmesan or any hard yellow cheese 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.