As I’ve mentioned, zucchini is plentiful at our CSA this year and I’m always looking for new ways to cook it. This is a simple summer preparation that’s delicious served either cold or at room temperature. It’s both light and fresh. It’s a perfect picnic salad, if you picnic. Next time I make it, I might add a little crumbled feta as well.

Orzo and Zucchini Salad
Recipe adapted from Martha Stewart

1 cup orzo (uncooked)
1 tablespoon plus 1 teaspoon olive oil
2 medium zucchini, quartered lengthwise and thinly sliced
1 garlic clove, minced
1/2 cup fresh basil leaves, roughly chopped
1 – 2 tablespoons white-wine vinegar
Kosher salt and freshly ground pepper

Bring a pot of salted water to a boil. Alternatively, you can use chicken broth, which will give the orzo a little more flavor. Add the orzo and cook until it’s tender, about 7 minutes. Drain the orzo and place it in a large bowl. Toss a couple of times to allow it to cool a bit.

In a large frying pan, heat 1 tablespoon of olive oil. When hot, add the zucchini and the garlic. Saute until the zucchini is cooked to your liking. It should be crisp tender in about 5 minutes. Season to taste with salt and fresh pepper.

Add the zucchini to the orzo. Pour on the vinegar and the remaining teaspoon of olive oil. Add the basil and toss until combined. Season with salt and pepper to taste.

Yield: 4 servings

One year ago: Sweet Corn Gelato
Two years ago: Cheese Danish
Three years ago: Hostess-Inspired Cupcakes