Disappearing Zucchini Orzo

Recipe from Animal, Vegetable, Miracle, by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver

(serves 4)
¾ lb. package orzo pasta (multicolored is fun)
1 chopped onion, garlic to taste
3 large zucchini
olive oil for sauté
oregano
thyme
¼ cup grated parmesan or any hard yellow cheese

Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes . Use a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden. Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat. Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.