Sunday, August 12, 2012

Orzo with Zucchini

So my dilemma this morning is figuring out whether I should make double chocolate zucchini bread OR lemon poppy-seed zucchini bread.  Perhaps a loaf of both?

Meanwhile, I've been meaning to share this recipe for orzo with zucchini (and CHEESE) with you!  Since we're in the height of zucchini season here in the northeast, I figured there's no better time than the present, so here you go!  

This recipe came from my friend, Kathryn, a few years ago and has become a 'regular' in our household.  You can use any type of cheese.  I've made it with good (imported) parmesan, goat cheese or most recently with Misery Mountain cheese from Cricket Creek Farm.   It's simple, hearty and delicious!

Orzo with Zucchini

1/2 lb. orzo
3 T. or so olive oil
a lot of zucchini: five or six small ones, two or three large ones, or even more
1 yellow or white onion, finely diced
1 c. or so grated/shredded cheese of your choice (the original recipe calls for parmesan, but I've used goat cheese, parmesan, or local farmstead cheese),salt and pepper to taste (I like to use Borsari and fresh-grated pepper.  Borsari is produced by one of my childhood neighbors, you can read more about that here.)

Mixing orzo, zucchini and cheese

1. Cook orzo according to package directions.
2. Grate the zucchini on the large holes of a box grater. Squeeze out excess water.
3. Heat the oil in a large skillet. Saute grated zucchini and onion over medium heat until well-cooked and beginning to brown (be patient, this will take a while)
4. Combine cooked orzo with cooked zucchini and onions. Stir in cheese.

Serving it up!

Bon Appetit!

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