Ridiculously easy way to slay the zucchini monsters
There are many inexplicable mysteries in gardening. Why is that one year your potatoes do so poorly even though you've done everything "right" and the next year when you plant them too late, they flourish? Why is that the birds ignore the delightful array of seeds and various birdbaths you put out for them yet pick at every tomato you have before it's ripe? Why is that you can spend what seems like an inordinate amount of time picking every single zucchini on your plant, yet go out the next day and find a boat of a zucchini waiting for you?
You can't win against the zucchini monsters and there's only so much zucchini bread one person can eat. And it's not like most zucchini breads are very healthy to begin with and who wants to bake when it's 90 degrees out? I also rarely have time to cook anything complicated when I've got 20 pounds of squash to put up for winter. This is where the following recipe will help you out. It seems so simple that it must be boring but it's one of my favorite summer meals. More importantly, it gets rid of monster zucchinis fast. You can even grate zucchini, throw it in a freezer bag and make this dish in the winter when the scary monster zucchinis are but a haunting summer memory.
Killer Zucchini Orzo
1 cup cooked orzo
2 cups grated zucchini(half of a monster zucchini)
1/2 medium onion
1/2 to 1 tablespoon olive oil
2 tablespoons Pecorino Romano
1/2 teaspoon combination of herbs to suit you - see note below.
Heat oil in nonstick pan over medium heat. Add zucchini and onion and saute until it begins to brown. Mix in herbs with a pinch of salt. Stir in cheese and add cooked orzo. Stir until heated through and serve. You can more grated cheese when serving if you like. You can serve this hot or at room temperature.
Note: My favorite combination of herbs is a blend from Penzeys called Italian Herb Mix or a mixture of thyme and oregano or marjoram.
This is a very flexible meal. I've added chopped tomatoes or quartered cherry tomatoes to it and that's a nice variation. Sometimes I add garlic with the onion and zucchini. I plan on experimenting with other vegetable this year. I think grated winter squash sauteed with butter and sage would be fantastic.