*  Exported from  MasterCook  *
 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
   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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