Yes, I know. If you're familiar with the kind of Farmer McGregor delusion I'm laboring under, you know what comes next. Your one $400 zucchini suddenly turns into two $200 zucchini, then three and four. And if your forget to check the next day, the zucchini you've missed because they're hiding under that huge mound of ginormous leaves the size of mat boards, will now have tripled in size and there's more than you can eat in a week, and who eats the damned stuff anyway, so you stuff them in plastic bags with a smiley-faced note and before the sun is up, sneak out and drop them off on neighbors' porches and run like hell. Then rush back into the yard to gather more of the damned things that are now popping out like sausages, more and more and more.
Only one thing left to do: The Famous $400 Curried Zucchini Soup, courtesy of the Bon Appetite magazine editor who fessed up that he "had like totally stolen the recipe from his Mom."
1 med onion, diced
2-3-4 cloves garlic, minced
olive oil to saute
1 TB curry powder
3-4 med large zucchini
1/2 pasilla chile (or use the whole one) diced
1 box chicken broth plus 1 box water
Saute onion, garlic, chile in oil until soft, add curry. Chop zucchini, add everything to the broth. Simmer until soft. Blend with stick blender, (or blender-blender) adding more water for right consistency. Adjust seasonings.