I am honestly not sure if the “disappearing” in the name of this dish — hat tip to Barbara Kingsolver’s Animal, Vegetable, Mineral — is due to the amount of zucchini it uses up, or because the zucchini is very little apparent in the final dish. Either way, it is a useful way of putting a small dent in the squash which annually makes gardens the locus for terror, and it is also a useful way of getting vegetables into one’s system. Everything is palatable with garlic, pasta, and cheese.
photograph by anathea, licensed under CC BY 2.0
Cook a half-pound of orzo until al dente. Drain well. Keep warm.
While the orzo is cooking, shred a couple of zucchini. Two, maybe three. (I recommend a food processor, but the big holes on a box grater also work. Careful with the knuckles.) Salt and let drain in a colander. While the zucchini are draining, chop a yellow onion and a couple of garlic cloves, and sauté in olive oil over a medium flame, in a large pan (trust me on this one, you’re going to be adding the shredded zucchini, you want the largest pan you’ve got) until pale golden. Press as much water out of the shredded zucchini as you can, and add the zucchini to the hot pan. Sauté, stirring occasionally, until lightly golden.
Combine the drained orzo and the zucchini in a large bowl. Add a half-cup (minimum, you may want more) of grated parmesan cheese. Mix thoroughly. Salt and pepper to taste.
I happen to like this hot, but it’s also good room-temperature, and some crazy people have been known to eat it straight out of the fridge. It reheats well, is filling, and all in all, I find that making extra and using it for office lunches is a good life choice. (Far better than resorting to pizza.)
Obviously, this is vegetarian/vegan, probably kosher, and will be better if you use fresh zucchini. This should not be hard, as it is currently the midst of “oh holy crap, I have HOW many squash?” season.