Disappearing Zucchini Orzo

This is adapted from Barbara Kingsolver's recipe from her new book Animal Vegetable Miracle

Ingredients:
1 lb orzo pasta
Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes
4-5 cloves garlic, minced
4 large zucchini
olive oil for sauté
thyme
oregano
¼ cup grated parmesan or any hard yellow cheese (or more to taste)
1 tbsp butter (optional)
salt and pepper to taste

Use a cheese grater or mandoline to shred zucchini, sauté briefly with 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.