Servings: 4 to 6

Half a box of orzo (4 servings worth) Half a box of orzo (4 servings worth)
2 T olive oil 2 T olive oil
4-6 cups shredded zucchini, yellow summer squash, whatever you've got 4 to 6 cups shredded zucchini, yellow summer squash, whatever you've got
1 med red onion, diced 1 med red onion, diced
2-3 cloves garlic, minced 2 to 3 cloves garlic, minced
1 (16 oz) can diced tomatoes (or fresh if you have them) 1 (16 oz) can diced tomatoes (or fresh if you have them)
6 or 7 sun dried tomatoes, cut up (I use scissors) 6 or 7 sun dried tomatoes, cut up (I use scissors)
Salt and pepper to taste Salt and pepper to taste
¼ tsp red pepper flakes (optional) ¼ tsp red pepper flakes (optional)
6-8 Fresh basil leaves, chopped 6 to 8 Fresh basil leaves, chopped
¾ c fresh Parmesan ¾ c fresh Parmesan
½ c crumbled feta ½ c crumbled feta

Get your orzo cooking. When it's done, drain and set aside.
Sauté onions in oil for 5 min
Add zucchini, cook about 10 min, til veggies are all tender
Add garlic, tomatoes (the sun dried, too), red pepper flakes, salt and pepper.
Simmer 5 min or so, stirring occasionally
Remove from heat and stir in cooked orzo and basil. If you have other herbs that sound good, throw those in as well.
Either stir in the cheeses, or if you want it to look pretty, spread the cheeses on top, top with a few basil leaves, and then just stir it up as you serve it.
My husband adds balsamic vinegar to his, so if that sounds good to you, go for it. Enjoy!

You will be convinced that you have way too much zucchini in there, and then when you add the orzo, suddenly it disappears and all you have is a nice pasta dish!  You will be convinced that you have way too much zucchini in there, and then when you add the orzo, suddenly it disappears and all you have is a nice pasta dish!