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Zucchini in Mock Cream Sauce
4-6 small zucchini
1-2 cloves garlic, finely minced
1 Tsp butter
1 Tsp flour
salt, pepper
grated Asiago or Romano cheese (optional)
Grate the zucchini into a colendar and sprinkle with salt. Place
the colendar over a pan, to collect the zucchini juices, and let
sit for 30-60 minutes. After this period, squeeze the zucchini
over the colendar, reserving all juices that drip out.
Heat some butter, olive oil, or peanut oil in a frying pan, and
saute the zucchini and garlic for 2-3 minutes. While this is
occuring, take the zucchini juices, and heat to near the boiling
point.
Make a well in the center of the zucchini, and heat the butter for
a few seconds, then add the flour to the well, and stir the flour
and butter together. After 1 more minute, add the hot zucchini
juices, and stir for 30 seconds - you will get a thick sauce.
Mix everything together, and add pepper, and the optional cheese,
if desired.
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Zucchini Cream