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.