A recipe for Lacto: Zucchini In Mock Cream Sauce. Follow the simple recipe instructions for Lacto: Zucchini In Mock Cream Sauce shared by other home cooking experts.
Ingredients
6 sm. Zucchini2 Cloves Garlic, finely minced
1 Tbs. Butter
1 Tbs. Flour
Salt
Pepper
Grated Asiago or Romano cheese (optional)
Directions
Grate the zucchini into a calendar (sp), and sprinkle with salt. Place the calendar over a pan, to collect the zucchini juices, and let sit for 30-60 minutes. After this period, squeeze the zucchini over the calendar, 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 occurring, take the zucchini 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 zucchini, 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 zucchini 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 zucchini is in a rich cream sauce, without a drop of cream (or butter, if I use Crisco) This recipe comes from Greg Pongracz.
