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Orzo with Zucchini and Sausage picture

Orzo with Zucchini and Sausage

Zucchini recipes come in very handy during the summer, when zucchini is plentiful and inexpensive. This zucchini recipe is perfect - it's fast and delicious.

Rated: 54321 based on 2 reviews

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  • 3/4 pound orzo pasta
  • 3 large zucchini squash
  • 1 tablespoon olive oil (plus more to toss with the pasta)
  • 1 small red onion, finely chopped
  • 1 large garlic clove, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 6 ounces cooked chorizo sausage (or other spicy cooked sausage), cut into small pieces
  • 1/2 cup grated Parmesan cheese

Serves 4

  1. Bring a large pot of water to the boil and cook the orzo according to the package instructions (should be about 6 minutes cooking time.) Drain the orzo and toss it with a little olive oil to keep it from sticking.
  2. While the pasta is cooking, shred the zucchini by grating it on the large holes of a cheese grater. (You will have mounds of zucchini, but don't worry - it loses a lot of volume when it cooks and releases its water.)
  3. Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini, onion, garlic, thyme, oregano, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring often, until the onions are slightly brown and the zucchini releases its juices and the juices evaporate, about 10 minutes.
  4. Add the cooked sausage and cook just until the sausage is heated through. Taste and add more salt and pepper if desired.
  5. Serve the orzo hot or at room temperature, with a sprinkle of Parmesan cheese on top.
54321 Dana's photo
The texture of the orzo is a great foil for the sausage
Submitted by Dana from Park City, Utah,  August 17, 2012
54321 {screen_name}'s photo
excellent - friends really enjoyed when I served this.
Submitted by {name} {location},  August 14, 2012