Zucchini and Orzo Salad

This sauteed zucchini and orzo salad was easy enough to throw together after an exhausting (but delightful) weekend with some of our favorite people in Chicago.  I used a big handful of dill here, but I am sure it would be great with basil, cilantro or your favorite fresh herb.  Next time I make this I might add some deeply browned carrot slices or sauteed tofu.

The weekend itself was quite a culinary experience.  We enjoyed grilled balsamic-soaked portabellas with bleu cheese (among other grilled-goodness), thanks to my generous and hospitable cousins, as well as a perfectly tart plum crumble (made by Mallory).  In the morning, Ryan graced us with huevos rancheros, effectively satisfying a long lasting craving of mine.  This zucchini salad did not fall short of the standards set over the weekend, nor did it take any more time or effort than I was prepared to put forth after a long and busy weekend. 

Zucchini and Orzo Salad 
Ingredients:

• 1 shallot, thinly sliced
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1 cup dry orzo
• 2 more tablespoons olive oil
• 2 large zucchinis, 1/4 inch thick, half moon slices
• pinch of salt
• scant 1/4 cup each chopped dill, crumbled goat cheese and almond slices

1) Whisk together the shallot, lemon juice, olive oil and salt.  Set aside.
2) Fill a large pot with water and cook orzo al dente, per package instructions.
3) In the mean time, heat the two tablespoons of olive oil over medium-high heat.  Toss the zucchini with the olive oil and a bit of salt.  Cook the slices in as close to a single layer as you can, flipping them every two to three minutes for about 6 minutes total.  Both sides should be browned.
4) Transfer zucchini to a medium bowl.  Add the cooked orzo (well drained) and toss gently with half of the dressing.  Wait a minute or two, taste and adjust the flavors if you  need to.  Before serving toss with fresh dill, goat cheese and almond slices. 
Serves 4 as a side