1/3 c. orzo (sm. rice-shaped pasta)
4 to 5 med. zucchini (about 3 lbs.) (scrubbed, trimmed and diced)
1/4 c. vegetable or olive oil
Salt and pepper to taste
1/2 tsp. dried oregano

Fill a large pot with water, bring to a boil and add orzo. Reduce heat and cook for 15 minutes or until tender, stirring occasionally to prevent sticking. While orzo cooks, in a large heavy pot, saute zucchini in oil until brown, about 5 minutes.

Add drained orzo to zucchini; season with salt, pepper and oregano. Cover and cook over low heat for 10 minutes. Shake the pot a few times to prevent mixture from becoming lumpy (stirring can mash the zucchini). Serve hot or cold. Serves 4 to 6.