Since I spilled the beans about my bafflement with summer squash, many friends have directed me to helpful recipes (thank you all – keep them coming!). I decided to start with one from the fabulous French blogger Chocolate and Zucchini. She has a savory zucchini crumble that seemed not only like a great squash recipe, but also a truly endlessly adaptable technique for getting through the CSA share. Because the author, Clotilde, is French, it’s pretty easy to ignore the fact that the recipe reads a lot like something that would have been topped with Bisquick and called “hot dish” where I grew up.
This recipe called for julienned vegetables, and although that’s not strictly necessary (do half moons really taste any worse?), I found it to be a great opportunity to break out my Matfer Mandoline, which I love love love. Do as you please with the slicing. I’m certain that it will taste roughly the same. As long as the vegetables are cut into relatively small pieces, I am certain that it will work.
The whole thing can be prepared up to a day in advance and baked just prior to serving.
1/2 medium onion, diced
1 8oz package mushrooms, sliced
1 lb sliced zucchini (cut in some pleasing fashion)
1 tbs + 1/2 C flour
2 tbs + 1/4 C salted butter
1/2 C quick cook rolled oats
1/4 C walnuts
1/2 C emmentaler, shredded
Preheat oven to 425.
In a large pan, cook the onion in 2 Tbs butter over medium until soft, about 5 mins. Add mushrooms and continue cooking 3 minutes more. Add squash, and cook until softened. Stir in 1 Tbs flour and remove from heat. Stir in cheese. Put vegetables into a 9″ pie pan.
In a food processor, pulse flour, oats, and walnuts until fine. Pour into a mixing bowl and add butter. Using a pastry blender, blend in 1/4 C butter until the mix forms lumps when you squeeze it. Top the veggies with the streusel, and bake for 15 mins.