Zucchini Dill Salad

I may have mentioned a dozen times or so we planted our first garden this year. I knew we’d have more vegetables than we’d be able to eat at once, and have plans for making homemade marinara when (if, at this point) our tomatoes come in, bags of frozen corn in August, and a couple cans of banana peppers to put away. What I hadn’t planned on, however, is all this zucchini. I feel like Bubba in Forrest Gump going through all the ways you can prepare shrimp.

Grilled Zucchini
Fried Zucchini
Zucchini Bread

That’s about as far as I got on my own.

Then I ran across a zucchini salad  recipe in Real Simple and thought – a ha! I can make that! So with a few adaptations here is a delicious, fresh, and light zucchini salad perfect for getting rid of at least two medium sized gourds. (Original recipe is here.)

Zucchini Dill Salad
2 medium zucchini
8 oz. orzo pasta (half a box/bag)
1/4 cup chopped dill
1/2 cup chopped pecans
8 oz. Feta cheese (crumbled)
3 T olive oil
1 lemon, juiced (and zested, if desired)
Salt & Pepper to taste

In a pot, bring water to boil. Cook orzo according to package directions. While pasta is cooking, quarter zucchini lengthwise, then cut into thin slices. In a large bowl, combine zucchini, dill, olive oil and lemon juice. Allow to marinate for at least 20 minutes. When pasta is finished, drain and rinse with cold water until cool. Combine with zucchini mixture and add feta cheese. Salt and pepper to taste. Place in refrigerator until ready to serve. (This is a great dish to make ahead!)

Enjoy!