Orzo with Zucchini, Chicken, and Feta

In addition to zucchini, mature onions and garlic are appearing in the farmers market (as well as my garden!), so after using a lot of scapes, green garlic, scallions, and spring onions, now it's time to switch over to the more standard versions.

I served this as a main dish, but it could also work as a side dish, especially if you leave out the chicken. I liked it with the cilantro, but next time I am going to try it with basil, which might be even better.

1 1/2 cups dry orzo
Salt and pepper
olive oil
1 large onion, chopped
4 cloves garlic, minced
1 1/2 lbs zucchini, shredded (about 4 cups)
2 1/2 cups shredded cooked chicken
2 cups chopped cilantro
6-8 oz. crumbled feta

Cook the orzo in a large pot of salted water, then drain.

While the orzo cooks, heat a little olive oil in a large skillet and add the onion and garlic. Saute for 2-3 minutes, then add the zucchini and chicken. Add salt and pepper to taste and saute until the zucchini is tender (just a few minutes). Stir in the cilantro and remove from the heat. Drain off excess liquid, then combine the zucchini mixture with the orzo in a bowl. Stir in the feta.

Serves about 6.