Disappearing Zucchini Orzo

 

1 pound orzo pasta

3 T. olive oil

1 medium yellow onion, finely diced

6 garlic cloves, minced

3 large zucchini, shredded

2 tsp. fresh thyme leaves

Juice and zest of 1 lemon

½ C. grated Pecorino Romano or Parmigiano-Reggiano cheese (more to taste)

Salt and freshly ground black pepper

 

Cook the orzo in well salted water according to package directions. Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium heat. Add the onions, garlic, and a big pinch of salt and cook, stirring frequently, until the onion is beginning to soften. Add the shredded zucchini and the thyme and raise heat to high. Cook, stirring occasionally, until the squash releases its juices and they cook off. The zucchini will reduce in size by at least half and may begin to brown slightly. Turn off the heat and immediately add the drained orzo, lemon juice and zest, and cheese, along with salt and pepper to taste. Stir well but gently to combine. Serve warm or at room temperature