An Abundance of Zucchini

     Well, it's been a long time.  I actually intended to post long before this time (a rhubarb recipe), but time just gets away from me.  This summer has been a rather wickedly busy one, beyond the normal.  There is the usual garden, which is both a solace and a time burden.  There is the basic fact of summer, which makes being outside and not in front of a computer a more compelling activity.
        Additionally this summer has been complicated by 2 major events:  my sister's cancer diagnosis, and subsequent temporary move to Seattle for treatment; and my daughter's graduation from high school and move to college.  It being a semester school, she left a week ago.  Needless to say, I am feeling like a ping pong ball in a rubber room.  Good thing that it is rubber, as I am unlikely to injure myself...
     The daughter going to college is a blogpost in and of itself:  learning to live by myself presents a host of new challenges.
     However, the aforementioned garden continues to pump out bounty and voila!  Zucchini have miraculously gone from manageable little veggies suitable for the grill to torpedoes that seemingly evolve overnight.  How does that happen?
     I tripped across this way to absorb a large quantity of zucchini--regardless of status (cute, manageable or zeppelin-sized).  Having fed it to several folks and gotten requests for the recipe, it has merited a post.  Ironically, I took a quick look back in past blog posts, and found this:  Zucchini casserole from 2013!  Seems like a common theme.  This one is a little more stripped down, less rich.
     One thing that is particularly nice about it is the adaptability:  I have made a smaller version of this, and a larger version that went to a party (where all was consumed).  It is good warm, or at room temperature.  I don't think it would be a difficult thing to make it gluten free by substituting cream for the béchamel.  It could easily absorb more of the season's bounty:  corn, more veggies, and so on.  There comes a point where that would force you to add less zucchini.
     And desperate times call for desperate measures.  I had a torpedo, it needed processing.

     This recipe is loosely based on one from Deborah Madison, and her Vegetarian Cooking for Everyone.  This is a seriously well-used tome in my kitchen, and she rarely fails to disappoint.  But I tinkered with the recipe a fair bit and like this version.

Summer Squash, Herb and Rice Gratin

adapted from Deborah Madison's recipe

Serves 4-6, easily doubled

2 lbs zucchini or other summer squash, coarsely grated

Salt and pepper

2 T Olive oil

1 c. onion or shallot, finely chopped

2 c. bechamel sauce (1T butter, 1T flour, 2 c milk, seasoned to taste)

1 c. cooked brown rice

1/4 c. chopped parsley

2T snipped chives

1/2 c. cheese grated:  try cheddar, romano, ricotta salata, others may work as well

1.  Toss the grated zucchini with 1 tsp salt in a colander over a plate, and let sit.  Preheat the oven to 375F.

2.  Make the béchamel:  melt the butter in a small saucepan, and add the flour, stir until well mixed and let gently bubble for about a minute.  Gently add the milk whisking until uniform, then slowly bring to a gentle bubble and mixture is thickened.  I usually generously salt, pepper and add a little freshly grated nutmeg.  Set aside.  

3.  Saute the onion in the olive until translucent, in a pan large enough for the zucchini.  Squeeze the zucchini to get rid of excess moisture and add to the pan.  Continue to saute, until the moisture is mostly absorbed.  Add the rice, parsley and 1/2 of the béchamel, stir to combine.  Adjust seasonings.  Scrape into a baking pan large enough to contain--a little bigger than 9x9 for this recipe and smooth the top.  

4.  Stir the chives and the cheese into the remaining béchamel and pour on top, smooth out.  

5.  Bake 20 minutes, or until browned on top and bubbling a little.  

Serve warm or at room temperature.  

Notes:  chopped tomatoes tossed with some basil and a little olive oil and salt go great with this dish.