From Good Times Good Grilling, Wm. Morrow Cookbooks

2 medium zucchini (1 to 1 ¼ pounds total),
unpeeled
1 t. salt
8 ounces orzo pasta
¼ C. olive oil
½ C. mint
1 T. fresh lemon juice, or more to taste
Pinch of cumin
Salt and freshly ground pepper
¼ C. pine nuts, toasted, optional

Shred the zucchinis on the large holes of a box grater. Mix in a bowl with the salt and set aside for 15 to 20 minutes to release much of the vegetable’s moisture.

While the zucchini sits, cook the orzo according to the package directions. Do not overcook. Drain the pasta well and
dump it into a mixing bowl. Stir in the oil and let the mixture cool several minutes.

Place the zucchini on a clean dish towel and ring it out over the sink until no more watery liquid is present. Stir the zucchini and mint into the orzo, then season with lemon juice, cumin, salt and pepper.

Refrigerate the salad for at least 30 minutes. If using the pine nuts, stir them in shortly before serving. Serve chilled.

Serves 6.


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