Golden zucchini and orzo
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On a recent visit to the farmers market, I picked up the most beautiful golden zucchini. They look like the green variety except they have a deep golden skin and bright green stem.
I think they even may be a little sweeter than green zucchini, and because the flavor is so sweet and delicate, I did not want to mask it with strong flavors. So I cut the zucchini into 2-inch pieces and microwaved them with fresh dill. I did add a small amount of butter with a bit of salt just before serving. The hot steamed squash was so delicious we couldn’t stop eating it.
I decided to mix what little squash was left over with some cooked orzo to make a dish that is tasty but substantial enough to make a dinner even for non-squash lovers. I added dill and a touch of lemon peel to bring out the flavors and a sprinkle of toasted pine nuts for a little crunch.
Spray medium saucepan with nonstick cooking spray and add olive oil. Cook garlic and onion in saucepan over medium-low heat until onion is tender, about 2 minutes. Stir in orzo and cook and stir about 1 minute. Stir in water and 1/2 teaspoon salt. Increase heat to high and bring to boil. Reduce heat to simmer, cover and cook until orzo is tender, about 12 minutes.
While orzo is cooking, steam zucchini or squash in steamer basket over boiling water until tender, about 15 minutes.
Stir cooked squash into orzo. Stir in dill and lemon peel. Season to taste with salt. Serve with sprinkle of toasted pine nuts.
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