Just got back from the farmers market with a big bag of zucchini. I recently read the book Animal, Vegetable, Miracle (it is a really good book - no matter what my book club friends say) and found this great recipe:
DISAPPEARING ZUCCHINI ORZO
¾ lb pkg orzo pasta (multicolored is fun)
Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes
1 chopped onion, garlic to taste
3 large zucchini
olive oil for sauté
Use a cheese grater or mandolin to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden.
¼ cup grated parmesan or any hard yellow cheese
Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat.
Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.
and don't forget this recipe. It is my all time favorite way to eat zucchini or squash. My friend Katy just posted this recipe on her blog for zucchini bread which I plan to try soon.