INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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