Lacto: Zuccini In Mock Cream Sauce

* Exported from MasterCook *

LACTO: ZUCCINI IN MOCK CREAM SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 sm Zuccini
2 Cloves Garlic, finely minced
1 tb Butter
1 tb Flour
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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