Disappearing Zucchini Orzo
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.
- 3/4 lb orzo pasta
- 1 chopped onion
- garlic to taste
- 3 large zucchini
- olive oil
- 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.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 301 Total Fat 8g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 4g Cholesterol 11mg Sodium 234mg Carbohydrates 46g Net Carbohydrates 0g Fiber 3g Sugar 4g Sugar Alcohols 0g Protein 12g