Lacto: Zuccini in Mock Cream Sauce
Yield
1 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | small |
zucchini
|
|
| 2 | cloves |
garlic
finely minced |
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
asiago cheese
or romano, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | small |
zucchini
|
|
| 2 | cloves |
garlic
finely minced |
|
| 15 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
asiago cheese
or romano, optional |
*
|
Directions
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 to 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 sauté the zuccini and garlic for 2 to 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.
