A Recipe For Northwest Vegetable Gardeners

     It's that time again:  all of your excessive pride, wanton greed, or springtime naiveté have resulted in the inevitable.  The zucchini have taken over your summertime garden.  You are afraid to enter for fear that a large torpedo will show itself ----particularly after you carefully searched yesterday, and were CERTAIN that none such items existed.  Now there it is, taunting you, shaming you into realizing that for all your excellent late springtime control over the garden's riches, you are now, clearly, out of control.
     Urban legends speak of fear that someone will leave zucchini in your car.  Or perhaps not urban, as everyone I know locks their car.  I used to leave them on Katie's doorstep, tied in a red ribbon.  Can't refuse such a gift, can you?  I do know folks are bringing them into the workplace in quantity, in order to spread the wealth, as it were.
     Clearly what is needed is a tool.  A way to absorb the wealth.  Zucchini bread is nice, but let's be real, it uses something like a cup of shredded squash.  That's about 1/2 of a normal sized gourd.  This is plainly not good enough for the needs of the overwhelmed gardener.
     I grill them, with great success.  Sprinkle with olive oil, salt and pepper, and grill away.  Or use a lemon butter instead.  I do the bread too.
     If you are looking for a recipe that uses larger volume, to great success however, look no further than this item:  soup.  I confess that I do not recall the provenance of this soup, but regardless, I have tinkered a bit with it anyway.  It lends it self equally well to summer squash or zucchini.  The result is most technicolor with a green squash, however.

     In terms of sheer bulk, it does well:  it uses a whole pound of squash for a mere 3 servings.  So if you are totally inundated, and don't mind making a larger quantity, double up!  It freezes well too.
Oh, did I mention that it is ludicrously easy to make?  That should clinch it!

Zucchini Soup

makes 3 servings, or 4 as a appetizer

1/2 large onion, chopped (about 3/4 c)

2 T butter

1 1/2 t curry powder

2 T white rice

1 lb zucchini or summer squash, chopped 

2 c chicken broth

salt 

Saute onion in butter on low.  Do not brown.  When translucent, add curry powder and continue to sauté for another 1-2 minutes, until fragrant.  Add rice, zucchini and broth, stir to combine.  Bring to a boil, reduce heat, cover and simmer for approx 15 minutes, until rice is done.  

Remove from heat, puree.  Adjust seasonings:  it usually needs salt.  

Serve with sour cream or creme fraiche.  Another option is to top with croutons.  

Serve hot, warm, room temperature or cold.  Another bonus if it is hot outside!  And congratulate yourself on using a whole pound of the stealth vegetable.