Even more SQUASH!!!!

So yesterday I had another armload of squash. Considering I had just finished making a new zucchini recipe, that bunch made its way into work to be shared....

Here's the recipe I made yesterday morning, adapted from one of the recipes found in Barbara Kingsolver's book, Animal, Vegetable, Miracle. (Out of a chapter aptly named "Zucchini Larcency"!)

Even more seasonal recipes are available on the book's website at http://www.animalvegetablemiracle.com/Recipes.html.

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.

I used a couple zucchini and one yellow squash... It was really quite pretty all grated in the bowl:


I, of course, left off the cheese. Instead of using fresh herbs, I used Penzey's Italian herb seasonings. Here's the final product:


I'm thinking my recipe turned out a little dull, so next time I might switch things up a little by adding either some black beans or tofu... Also, I ended up draining the liquid that formed when cooking the zucchini. It gave off quite a bit of liquid and started getting soupy. But give it a try and see what you think!

I couldn't find tri-color orzo, which would certainly make this a very pretty salad.