|Orzo pasta/Riso||3⁄4 Pound|
|Olive oil||1 Tablespoon|
|Red onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced (Large Cloves)|
|Dried thyme||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Cooked chorizo sausage||6 Ounce (Cut Into Small Pieces, Optional)|
|Freshly grated parmesan/Other hard, sharp cheese, e.g., pecorino, asiago, etc.||1⁄2 Cup (8 tbs)|
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 as it loses a lot of volume when it cooks and releases its water.)
3. Heat the olive oil in a large sauté pan 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 chorizo sausage (if using) and cook just until the chorizo is heated through. Taste and add more salt and pepper if desired.
5. Serve the orzo hot or at room temperature, garnished with a sprinkle of Parmesan cheese.