Barbara K's Invisible Zucchini


4 zucchini and/or summer squash
1 big handful basil
2 cloves garlic
1/4-1/2 cup olive oil
3/4 cup orzo
1/2 cup freshly grated Parmesan cheese

1. Coarsely grate the zucchini. Salt and let sit for 20 minutes in a colander to drain. Squeeze dry.
2. Combine in a blender 2 basil, garlic, olive oil and puree.
3. Cook orzo until done (about 6 minutes).
4. Toss everything together and add Parmesan.
5. Serve warm or at room temperature.