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Lacto: Zuccini In Mock Cream Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LACTO: ZUCCINI IN MOCK CREAM SAUCE
 Categories: None, Vegetarian
      Yield: 1 Servings
 
      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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