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Lacto: zuccini in mock cream sauce

Yield: 1 Servings

Ingredients:

• 6 sm Zuccini
• 2 Cloves Garlic finely minced
• 1 tb Butter
• 1 tb Flour

Instructions:

Salt Pepper Grated Asiago or Romano -cheese (optional) Grate the zuccini into a calendar (sp) and sprinkle with salt. Place the calendar over a pan to collect the zuccini juices and let sit for 30-60 minutes. After this period squeeze the zuccini over the calendar reserving all juices that drip out. Heat some butter olive oil or peanut oil in a frying pan and saute the zuccini and garlic for 2-3 minutes. While this is occuring take the zuccini juices and heat to near the boiling point (this step is critical if the juices are not hot this will not work). Make a well in the center of the zuccini and heat the butter/crisco for a few seconds then add the flour to the well and stir the flour and butter/crisco together. After 1 more minute add the hot zuccini juices and stir for 30 seconds - you will get a thick sauce. Mix everything together now and add pepper and the optional cheese if desired. This recipe is actually quick and easy and absolutely delicious. I love rich french cooking and this tastes like the zuccini is in a rich cream sauce without a drop of cream (or butter if I use crisco) This recipe comes from Greg Pongracz.

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