Disappearing Zucchini Orzo

Pasta, Side Dish, Vegetarian | no comments

Today I hosted our monthly book club meeting. We always have a themed potluck of dishes that somehow relate to the book we read. This month’s book was the very inspiring Animal, Vegetable, Miracle by Barbara Kingsolver. Part memoir, part journalistic investigation, this book tells the story of how their family was changed by one year of deliberately eating food produced in the place where they live. Barbara wrote the central narrative; Steven’s sidebars dig deeper into various aspects of food-production science and industry; Camille’s brief essays offer a nineteen-year-old’s perspective on the local-food project, plus nutritional information, meal plans and recipes. Most of the dishes at the meeting were recipes from the book and they were all delicious! Here is the one that I made.

Disappearing Zucchini Orzo

  • 3/4 lb orzo pasta
  • 1 chopped onion
  • garlic to taste
  • 3 large zucchini
  • olive oil
  • thyme
  • oregano
  • 1/2 cup grated Parmesan

Bring 6 cups water or chicken stock to a boil and add pasta. Cook pasta according to package instructions. Use a cheese grater to shred zucchini, sauté 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.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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