Rolling Rock Zucchini Casserole

1 med.-lg. yellow zucchini

2-3T butter

1lg. onion - 1/3 minced, 2/3 chopped

12oz. Rolling Rock beer

2c. frozen or fresh baby green beans

1 can mild Rotel tomatoes

2T minced garlic

3T dry orzo

2t bouquet garni or Italian seasonings

Slice the zucchini lengthwise and scoop out the center area if it's porous and the seeds are tough.  Slice again then chop into a large non-stick skillet with the butter and minced onion.  Saute' on high to evaporate the liquid and begin to brown the zucchini and onion.  Add 1/3 of the beer.  Simmer until liquid once again evaporates, continuing with the browning.  Repeat this step one more time.

Add rest of the beer and remaining ingredients, stir, return to a simmer, cover and cook, stirring a couple times, until the orzo is el dente'.  Check seasonings and correct if needed.  Sprinkle with some flavorful, grated, hard cheese. . .Lin