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Lacto: Zuccini In Mock Cream Sauce

Lacto: Zuccini In Mock Cream Sauce is built on Garlic Finely Minced, Butter, and Flour. Scale it up or down for the number of people at the table.

Ingredients

• 2 clove
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Grate the zuccini into a calendar (sp), and sprinkle with salt.

2. 2

   Place the calendar over a pan, to collect the zuccini juices, and let sit for 30-60 minutes.

3. 3

   After this period, squeeze the zuccini over the calendar, reserving all juices that drip out.

4. 4

   Heat some butter, olive oil, or peanut oil in a frying pan, and saute the zuccini and garlic for 2-3 minutes.

5. 5

   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).

6. 6

   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.

7. 7

   After 1 more minute, add the hot zuccini juices, and stir for 30 seconds - you will get a thick sauce.

8. 8

   Mix everything together now, and add pepper, and the optional cheese, if desired.